Frying Ham In A Turkey Fryer: Is It Possible?

Deep-fried ham is an alternative to traditional baked ham. It can be cooked in an outdoor turkey fryer, with the same process as deep-frying a turkey. The ham is injected with a marinade, covered in flour, cornmeal, or panko breadcrumbs, and then deep-fried. The result is a crispy exterior with a juicy, flavorful inside. The Maillard reaction occurs when frying ham, creating an irresistible caramelized flavor. This method is perfect for those who want to try something new and create a memorable meal for their guests.

Safety precautions when frying ham in a turkey fryer

Frying a ham in a turkey fryer can be a delicious way to prepare a meal, but it's important to take safety precautions to avoid accidents and injuries. Here are some detailed safety instructions to follow when frying ham in a turkey fryer:

Work in a Safe Environment

Firstly, always operate your turkey fryer outside in an open space. Never use it under an overhang, in a garage, or any enclosed area. Ensure there is adequate ventilation to prevent the buildup of fumes. Set up your fryer on a flat, stable surface away from flammable materials and other hazards. Always monitor the oil temperature and never leave the fryer unattended.

Prepare the Ham Properly

Before frying, completely thaw your ham and pat it dry with paper towels or a lint-free cloth to remove excess moisture. Moisture on the surface can cause oil popping and splattering, so take the time to thoroughly dry the ham. If you are using a marinade, inject it into several places in the ham, and then pat it dry again. You can also apply a dry rub to the exterior of the ham at this stage.

Use Proper Equipment and Protective Gear

Use a deep fryer with a perforated turkey fryer basket to lower and lift the ham safely. Wear protective clothing, including long sleeves, construction gloves, and heat-resistant gloves or oven mitts. Ensure you have a working thermometer to monitor the oil temperature accurately.

Control Oil Levels and Temperature

Fill the fryer with oil to the correct level, following the manufacturer's instructions. Heat the oil to around 350–375 °F (176–190 °C). Lowering the ham into the oil will cause the temperature to drop, so you may need to adjust the heat source to maintain the desired temperature.

Carefully Lower and Cook the Ham

Slowly and carefully lower the ham into the hot oil using the fryer basket. This process can take up to 2 minutes to avoid the oil boiling over. Maintain the oil temperature during cooking, and cook the ham for approximately 3–4 minutes per pound or until the internal temperature reaches 160 °F (71 °C).

Remove the Ham and Allow it to Rest

Once the ham is cooked, turn off the heat source and carefully remove the basket from the oil, allowing excess oil to drain back into the pot. Place the ham in a safe container and let it cool for at least 15 minutes before carving or serving. Always be cautious of hot oil and use appropriate tools and protective gear when handling the ham.

Clean Up Safely

After cooking, allow the oil to cool completely before disposing of it or storing it for future use. Clean your equipment and the surrounding area, ensuring no oil or grease is left on any surfaces.

Deep frying a ham can be a rewarding culinary experience, but it's crucial to prioritize safety at all times. By following these precautions, you can minimize the risks and enjoy a delicious fried ham prepared in your turkey fryer.

How to prepare the ham before frying

Preparing a ham before frying is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare your ham before frying:

Thawing and Brining:

Start by completely thawing your ham if it is frozen. For optimal flavour, you can also brine the ham overnight. To do this, place the ham in a large container with water, apple cider, brown sugar, salt, cinnamon, and cloves. Stir until the solids are dissolved, then refrigerate the ham in the brine overnight. The next day, remove the ham from the brine and pat it dry.

Injecting Marinade:

Before frying, you can add extra flavour to your ham by injecting it with a marinade. Create a marinade by combining apple cider, brown sugar, mustard, garlic powder, and onion powder. Whisk the mixture until everything is dissolved, then fill an injector with it. Inject the ham in multiple spots to disperse the flavour evenly. You can also apply a rub to the outside of the ham at this stage.

Drying and Scoring:

After injecting the marinade, pat the ham completely dry with a lint-free towel. This step is important to prevent excess moisture from causing oil splattering when the ham is fried. Next, slightly score the exterior of the ham by making shallow slashes. These slashes will be used to insert a poultry rack, which helps with lowering the ham into the fryer.

Heating the Oil:

Preheat your chosen oil in the deep fryer to 375°F (190°C). Peanut oil is a popular choice due to its high smoke point, but other options include vegetable, canola, or lard oil. Leave enough space at the top of the fryer to prevent oil from overflowing when the ham is added.

Lowering the Ham:

Place the ham in the perforated turkey fryer basket and slowly lower it into the hot oil. This step should be done carefully and slowly to avoid oil boiling over. Wear protective clothing, such as long sleeves and construction gloves, during this process.

By following these steps, your ham will be properly prepared for frying, resulting in a delicious, crispy exterior and juicy, flavourful meat on the inside.

The best oil to use for frying ham

Frying ham is a great way to add a new dimension of flavour to this classic dish. Whether you're frying up a whole ham or slices, the oil you use will play a key role in the cooking process and the overall taste of the ham.

Peanut Oil

Peanut oil is a popular choice for deep frying a whole ham. You'll need enough oil to completely submerge the ham, which is usually around 5 gallons. Peanut oil has a high smoke point, which means it can withstand the high temperatures needed for deep frying without breaking down or producing a strong flavour.

Vegetable Oil or Canola Oil

When frying ham slices in a pan, vegetable oil or canola oil are good options to consider. These oils also have high smoke points, so they're less likely to smoke or burn during cooking.

Coconut Oil

Coconut oil is another option for frying ham slices, especially if you're looking for a healthier alternative to traditional frying oils. It has a high smoke point and will give your ham a crispy texture.

Butter or Lard

For a more indulgent option, you can use butter or lard to fry your ham slices. These fats will add a rich, savoury flavour to the ham. However, keep in mind that butter and lard have lower smoke points, so they may not be suitable for cooking at very high temperatures.

Tips for Frying Ham:

• Always pat your ham dry before frying to remove excess moisture and promote even browning.
• Preheat your pan to ensure even cooking and a crispy exterior.
• Season your ham before frying to add extra flavour.
• If using a whole ham, inject it with a marinade to infuse flavour throughout the meat.
• Let the ham rest after frying to allow the juices to redistribute and prevent drying out.
• Be careful when frying as the moisture in the ham can cause oil popping and splattering.

How long to fry the ham for

Frying a ham in a turkey fryer is a great way to create a juicy, flavourful ham with a crispy exterior. But how long should you fry it for?

The general rule of thumb is to fry a ham for around 7 minutes per pound. So, for a 10-pound ham, it will take approximately 1 hour and 10 minutes to deep fry. However, some recipes suggest a slightly shorter cooking time of 3 1/2 minutes per pound, which would mean a 10-pound ham would need to be fried for around 35 minutes.

It's important to note that the cooking time will depend on the size of the ham and the temperature of the oil. A smaller ham will take less time if the oil is hotter, while a bigger ham will take longer, even with hotter oil. The key is to ensure that the internal temperature of the ham reaches 160 degrees Fahrenheit. This is the temperature at which the ham is considered safely cooked.

When frying a ham, it's crucial to monitor the oil temperature and adjust the cooking time accordingly. The oil should be preheated to around 375 degrees Fahrenheit before carefully lowering the ham into it. The ham should be completely thawed and patted dry to remove excess moisture, which can cause oil splattering.

Deep-frying a ham is a great way to create a juicy and flavourful dish, but it's important to follow food safety guidelines and monitor the cooking process closely to ensure the best results.

What temperature to fry the ham at

Frying a ham is a great way to create a delicious, crispy exterior while retaining a juicy, flavoursome interior. You can use your turkey fryer to deep-fry a ham, but what temperature should you aim for?

Firstly, it is important to preheat your oil to the right temperature. Most sources suggest heating your oil to 375°F before carefully and slowly lowering your ham into the fryer. This temperature is hot enough to create a Maillard reaction, browning and crisping the outside of the ham, while retaining the moisture within.

However, it is also important to monitor the internal temperature of your ham. You should cook your ham to an internal temperature of 160°F. This will ensure that your ham is cooked through and safe to eat. Depending on the size of your ham, this could take anywhere from 3.5 to 7 minutes per pound.

It is also worth noting that the oil temperature may drop when you first add the ham, so keep an eye on your thermometer and adjust the cooking time accordingly.

Frequently asked questions