Tiffany Haney
Deep-frying a ham is an unorthodox but tasty way to prepare this meat, resulting in a juicy interior and a crunchy, crispy exterior. It is a fun and versatile option that can be served as an appetiser, main dish, or sandwich filling. This guide will specifically cover how to cook a butt ham in a deep fryer, a tricky cut of meat to work with due to its tenderness.
How to Cook a Butt Ham in a Deep Fryer
| Characteristics | Values |
|---|---|
| Type of Ham | Bone-in or boneless, depending on preference. Boneless may be easier to handle. |
| Ham Weight | 1/2 pound per person for bone-in, 1/3 pound per person for boneless. |
| Oil Type | Peanut or vegetable oil |
| Oil Temperature | 350-375°F |
| Ham Temperature | Minimum safe temperature: 140-145°F. Remove ham when internal temperature reaches 160°F. |
| Marinade | Onion powder, garlic powder, brown sugar, mustard, apple cider |
| Ham Preparation | Pat ham dry with a lint-free towel. Inject ham with marinade in multiple spots. Make a slit in the center of the ham and insert a poultry rack. |
| Cooking Time | 6-8 minutes per pound, flipping occasionally until browned. |
| Resting Time | 10-20 minutes |
| Carving | Carve ham and serve immediately. |
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What You'll Learn
Injecting marinade for flavour
Injecting a marinade into your ham is a great way to add flavour to the meat. This technique is especially useful when cooking a large joint, like a butt ham, as it can be difficult to get a marinade to penetrate beyond the surface of the meat.
To inject your marinade, you will need a flavour injector, which can be purchased online or from kitchenware shops. These devices are simple to use and work in a similar way to a syringe. Fill the injector with your chosen marinade and insert the needle into different spots on the ham, dispensing a little of the liquid at each point. Move the needle around to create space for the liquid and prevent it from simply leaking out. You can inject as much marinade as the ham will hold, but be careful not to overflow or burst the meat.
There are many different marinade recipes that you can try, but a simple option is to combine onion powder, garlic powder, brown sugar, mustard, and apple cider. You can also experiment with adding other spices, herbs, or liquids to suit your taste. For example, you could try adding some cinnamon and cloves to your marinade, or even some pineapple juice.
Injecting your marinade will not only add flavour to the meat but will also help to keep it moist during cooking. This is especially important when deep-frying, as the intense heat can dry out the meat.
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Preparing the fryer and oil
Deep frying a ham is an unexpected technique that results in a crunchy, crispy exterior and a juicy interior. It is a fun and tasty way to change up your normal cooking routine.
To prepare the fryer and oil, start by choosing a heavy pot or electric turkey fryer. If you are cooking outdoors, an outdoor fryer kit is a good option. Fill the fryer halfway with oil, leaving enough space for the ham to be submerged without causing the oil to overflow. Use an oil with a high smoke point, such as peanut or vegetable oil.
Heat the oil slowly to a temperature between 350 and 375°F. Use a thermometer to monitor the temperature and adjust the heat as needed. Be cautious and avoid overfilling the fryer, as this can lower the oil temperature and make the ham soggy.
While the oil is heating, prepare the ham. Pat the ham dry with a lint-free towel to remove excess moisture and prevent oil splatter. You can also inject the ham with a marinade at this stage to enhance its flavour. Make a slit in the centre of the ham and insert a poultry rack.
Once the oil has reached the desired temperature, carefully and slowly lower the ham into the hot oil using the rack. Be very careful during this step as the moisture in the ham will cause the oil to bubble up intensely.
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Cooking time and temperature
Cooking a butt ham in a deep fryer requires careful monitoring of both time and temperature to ensure the ham is cooked safely and to your desired texture and taste.
Firstly, it is important to note that the oil temperature should be maintained between 350°F and 375°F. This temperature range is above the boiling point of water (212°F), ensuring that the moisture in the ham evaporates quickly, creating a crispy exterior. It is also below the smoke point of common frying oils like peanut oil (450°F) and vegetable oil (400-450°F), preventing excessive smoke or combustion.
The cooking time for a deep-fried ham depends on the weight of the ham and your preference for the crust. As a rule of thumb, it is recommended to fry a whole ham for approximately 7 minutes per pound, resulting in a juicy interior and a lightly browned exterior. This equates to about 1 hour and 10 minutes for a 10-pound ham. If you prefer a thicker crust, you can increase the frying time, but be cautious to avoid overcooking the meat.
For sliced ham, the cooking time is significantly shorter, ranging from 3 to 8 minutes, depending on the thickness of the slices. The goal is to achieve a deep golden brown exterior with a hot and juicy interior. Spiral-sliced hams, which are cut in a continuous spiral, take even less time, typically requiring only 5 to 7 minutes of frying.
Regardless of the cooking time, it is crucial to monitor the internal temperature of the ham to ensure it reaches a safe temperature. The United States Department of Agriculture (USDA) recommends cooking pork products to a minimum internal temperature of 145°F to prevent foodborne illnesses. However, some sources suggest cooking the ham to an internal temperature of 160°F for added safety.
After removing the ham from the fryer, allow it to rest for at least 10 to 20 minutes before slicing or carving. This resting period lets the juices redistribute, ensuring a moist and tender ham.
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Resting and carving the ham
Resting the ham is an important step that should not be overlooked. Once you have removed the ham from the deep fryer, place it on a cooling rack or paper towels and allow it to rest for at least 20 minutes. During this time, the juices will redistribute throughout the meat, ensuring that your ham stays moist and tender. Cutting into the ham too early will cause these juices to run out, resulting in dry meat.
While the ham is resting, you can prepare a glaze to add extra flavour to your dish. In a medium saucepan, combine pineapple juice, mustard, brown sugar, and honey. Heat this mixture on low until it reaches a syrupy consistency. Allow the glaze to cool slightly, then pour it over the ham before serving. Any extra glaze can be served on the side.
When it comes to carving the ham, the butt cut is a little trickier to navigate with a carving knife compared to the shank cut. Using a sharp knife, begin by slicing the ham in a vertical direction, following the natural lines of the muscle. Make your cuts perpendicular to the bone, working from the top down towards the bone. Then, turn the ham and repeat the process on the other side. For a boneless ham, simply slice the meat against the grain, following the natural lines of the muscle.
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Serving suggestions
Once you've cooked your butt ham in a deep fryer, there are several ways to serve it. Here are some suggestions:
Sliced
Slice the ham and serve it as part of a platter or add it to biscuits, sandwiches, omelets, or pizza. You could also use the slices of ham as a topping for soups or salads.
Diced
Dice the ham and mix it into dishes such as casseroles, pasta, or hash browns. You could also add diced ham to beans or potatoes.
Shredded
Shred the ham into small pieces and stir it into dishes like cornbread or use it as a pizza topping.
Chopped
Chop the ham and toss it with vegetables or beans for a salad, or mix it with pasta or potatoes for a heartier dish.
Crispy Bits
If you're able to fry the ham in smaller pieces, you can make the most of the crispy skin. Crumble these crispy bits of fried ham skin onto salads or soups for added texture and flavor.
Bone
Don't forget about the bone! You can add it to split pea soup, use it to make ham broth, or throw it into a pot of beans for extra flavor.
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Frequently asked questions
Here is a simple process for cooking a juicy and crispy deep-fried butt ham:
- Prep ham by injecting it with a marinade and patting it dry with a lint-free towel.
- Preheat oil to 350-375°F in a large propane turkey fryer.
- Carefully lower the ham into the hot oil using a rack.
- Fry for approximately 6-8 minutes per pound, adjusting as needed.
- Check the internal temperature, and fry until it reaches 140-160°F.
- Remove the ham and let it rest for 10-20 minutes before slicing.
Deep-frying a butt ham can result in a crunchy, crispy exterior with a juicy and tender interior. It is also a faster cooking method that can be ideal for leftovers.
Deep frying a butt ham requires caution due to the high temperatures and hot oil involved. Here are some safety precautions to keep in mind:
- Use a well-ventilated area to prevent oil splatter.
- Do not overfill the fryer more than halfway to prevent oil overflow.
- Lower the ham slowly and carefully into the hot oil to avoid splashing.
- Monitor the oil temperature closely to prevent smoking or combustion.
- Allow the oil to cool fully before disposing of it to prevent fires.
