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Deep Fried Ham with fry-view???

benxrow2002

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I had posted a thread earlier in the week about removing salt from a ham.  I was planning on deep frying it instead of smoking but figured I'd still post pics for you guys to check out.  This was for a tailgate party and turned out great.  We started with a basic store bought ham... 18lbs, pre-cooked, semi-boneless.  Soaked it in water for 24 hours to remove salt....(we've done these before and they seem to always turn out salty).   Then injected with a mixture of apple juice, brown sugar, nutmeg and cinnamon.



It sat overnight wrapped in paper towels and foil to absorb any moisture on the skin (which reacts badly when it hits the oil).

Once we're at the stadium, the oil gets heated up to 350 degrees...



Drop the guy in and it goes for around 3 1/2 to 4 minutes per pound until we get to around 145 degrees internally...



And the finished product looks like this!













Thanks for lookin'!
 

Bearcarver

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That looks real good from here!

Bearcarver
 

mballi3011

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I have to agree with the Bear guy and say that looks yummO. I might have to get one of those and give that a try. I can't tell you last time I bought and cooked one of those hams.
 

DanMcG

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Oh my that looks good. I might have to dig out the turkey fryer.
 

benxrow2002

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It's certainly not the most heart-healthy thing to eat.   But it takes a pretty average cut of meat and turns it into some good eats.  It comes out VERY juicy, and the outside bark is mighty good.  Perfect for a tailgate!
 

eman

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Glad to see it came out well.

 What do you mean by the skin reacts w/ the oil?
 
Last edited:

benxrow2002

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Glad to see it came out well.

 What do you mean by the skin reacts w/ the oil?

Anytime meat hits oil that hot with excess water on it, the oil will boil violently and has a chance to spill over which can be a disaster.  It's the basic "oil and water don't mix".  When you see stories on the news about somebody blowing up a garage or deck because of a turkey fryer, what typically happens is they drop a piece of meat that has not been patted dry or not thoroughly thawed out.  The oil can bubble over and hit the flame on the turkey fryer base, which is connected to your propane tank....then you have a big problem. 

I just posted that tidbit for safety purposes in case someone else would like to try one.  This does not meat that the meat is dry.  In fact, I injected  it with about 16oz of apple juice. 
 

mossymo

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Thanks for posting, never thunk about doing a ham in the fryer..... yours looks delicious. How many more years is the good lord going to give me to finish this ever growing to-do list.....
 

kcbluesnbbq

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That sounds and looks awesome. I have a turkey fryer that only gets used a couple times a year. Looks like you taught me another thing to try.
 

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