Cody Casey
Cooking a ham in an oil-less fryer is a straightforward process. You can use a pre-cooked ham, which you simply need to heat up, or you can cook a raw ham from scratch. If you want to cook a raw ham, you can inject it with a mixture of brown sugar, rum and butter, and then glaze it with Coca-Cola and brown sugar. If you are using a pre-cooked ham, you can skip this step. Once your ham is in the fryer, it will take around 10 minutes per pound to cook. You can check the temperature with a meat thermometer – the ham is done when it reaches an internal temperature of 140-145°F.
How to cook a ham in an oil-less fryer
| Characteristics | Values |
|---|---|
| Temperature | 385-390 F |
| Cooking time | 10 minutes per pound |
| Glaze | Brown sugar, rum, butter, Coca-Cola, brown mustard, orange juice |
| Injection ingredients | 1/2 cup of rum, 1/2 cup of brown sugar, 5 lb sticks butter |
| Glaze ingredients | 1/3 cup brown mustard, 22 oz Coca-Cola, 1/2 cup orange juice, 1/2 cup brown sugar |
| Protein ingredients | 8 lb Kentucky Legend Hickory Smoked Ham |
| Seasoning | Pork Candy Sweet Hickory Rub |
| Additional tools | Maverick thermometer |
| Pre-cooking | Pre-cooked hams can be used |
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What You'll Learn
Choosing the right oil-less fryer
- Capacity: Consider the size of the fryer and its capacity. If you are cooking for a large family or a crowd, opt for a fryer with a larger capacity. This way, you can cook more food at once and avoid having to cook in batches.
- Temperature Control: Look for an oil-less fryer with adjustable temperature settings. This feature will allow you to cook your ham at the desired temperature and prevent overcooking or undercooking. Some recipes, like the one for Rum and Coke Glazed Ham, require specific temperatures to be maintained during the cooking process.
- Ease of Use: Choose a fryer that is easy to operate and clean. Look for features such as a removable cooking basket, a drip tray, and a timer. These features will make your cooking experience more convenient and less messy.
- Safety: Safety should always be a priority when working with high-heat cooking appliances. Select a fryer with safety features such as automatic shut-off, cool-touch handles, and non-slip feet. These features will help prevent accidents and give you peace of mind while cooking.
- Reviews and Reputation: Before purchasing an oil-less fryer, be sure to read reviews from other customers. Look for testimonials that mention the ease of use, cooking results, and overall durability of the fryer. Choosing a fryer with a good reputation can ensure that you are investing in a quality appliance.
By considering these factors, you can make an informed decision when choosing the right oil-less fryer for your needs. Remember to also consider the type of oil you will be using, as this can greatly impact the flavour and cooking process of your ham.
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Preparing the ham
If you are using a raw ham, you can inject it with a mixture of brown sugar, rum, and butter. Inject the ham at 1- to 2-inch intervals. When the mixture starts coming out of the ham in other places, you are done. Rub any remaining injection mixture on the outside of the ham to use as a binder for the seasoning. Season the ham with your chosen rub—a low-sugar rub is recommended, as the ham will darken in the oil-less fryer.
You can also choose to glaze the ham. To do this, wait until the ham reaches 125 degrees Fahrenheit, then put all the glaze ingredients in a medium saucepan over medium heat. Bring the glaze to a boil, then simmer until reduced by about half (20–30 minutes). When the ham reaches 135 degrees, remove the basket and apply the glaze. Glaze the ham again in 15 to 20 minutes and continue cooking until the ham reaches an internal temperature of 140 degrees Fahrenheit.
If you are cooking the ham without a glaze, it will need about 10 minutes per pound to reach the proper temperature of 145 degrees Fahrenheit.
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Injecting the ham with a glaze
Preparing the Injection Liquid
The injection liquid is typically made up of a combination of brown sugar, rum, and butter. The quantities you will need are 1/2 cup of rum, 1/2 cup of brown sugar (either dark or light), and 5 lb sticks of butter. It is important to note that rum is flammable, so exercise caution when heating it.
To prepare the injection liquid, start by pouring the rum into a saucepan and turning the heat on low. Add the brown sugar to the rum and heat the mixture until the sugar is fully dissolved and the butter is melted. Do not let the mixture boil or simmer. Once ready, remove it from the heat and let it cool until it is safe to handle.
Injecting the Ham
When the injection liquid has cooled down, you can start injecting it into the ham. Aim to inject the liquid at 1 to 2-inch intervals throughout the ham. You will know you have injected enough when the liquid starts coming out of other parts of the ham.
After injecting, you can rub any remaining liquid on the outside of the ham. This will act as a binder for the seasoning. Just be aware that if you use a high-sugar rub, your ham may darken in the oil-less fryer. A light layer of seasoning is recommended.
Glazing the Ham
Once the ham reaches an internal temperature of 125 degrees Fahrenheit, you can start glazing it. Place all the glaze ingredients in a medium saucepan over medium heat. A typical glaze mixture consists of 1/3 cup of brown mustard, 22 oz of Coca-Cola, 1/2 cup of orange juice, and 1/2 cup of brown sugar. Bring this mixture to a boil, then simmer until it reduces by about half (this should take around 20-30 minutes).
When the ham reaches 135 degrees Fahrenheit, remove the basket and apply the glaze. Glaze the ham again in 15-20 minutes and continue cooking until the ham reaches an internal temperature of 140 degrees Fahrenheit.
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Cooking the ham
First, you need to decide if you want to inject your ham with a mixture of butter, rum, and brown sugar. If you do, pour the rum into a saucepan and heat on low, being careful as rum is flammable. Add the brown sugar and heat until the sugar is fully dissolved and the butter is melted. Remove from the heat and let it cool until it is safe to handle. Inject the ham at 1-2 inch intervals. When the liquid starts coming out of the ham, you are done. Rub the remaining injection onto the outside of the ham to use as a binder for the seasoning. You may want to use a low-sugar rub, or the ham will darken in the oil-less fryer.
Place the ham in the oil-less fryer. You can use a meat thermometer to check the temperature of the ham. The ham is done when it reaches an internal temperature of 140-145°F. The ham will rise another 10 degrees after removing it from the fryer and resting. The ham will need about 10 minutes per pound to reach the proper temperature.
When the ham reaches 125°F, start preparing the glaze. Put all the glaze ingredients in a medium saucepan over medium heat. Bring the glaze to a boil, then simmer until reduced by about half (20-30 minutes). When the ham reaches 135°F, remove the basket and apply the glaze. Glaze the ham again 15-20 minutes later and continue cooking until it reaches the desired internal temperature.
Remove the basket from the oil-less fryer and let it cool until it is safe to handle (10-20 minutes). Then, remove the ham from the basket and serve.
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Serving the ham
When serving the ham, there are a few things to keep in mind to ensure that it is safe to eat and tastes delicious. Firstly, it is important to let the ham rest after removing it from the fryer. This allows the juices to redistribute, ensuring a moist and tender ham. The ham should be allowed to cool until it is safe to handle, which can take around 10 to 20 minutes. During this time, you can prepare any side dishes or garnishes to accompany the ham.
Once the ham has rested and cooled slightly, it is ready to be sliced and served. If you have a bone-in ham, be careful to cut around the bone when slicing the meat. You can either slice the ham into thin or thick slices, depending on your preference. Thin slices are ideal for sandwiches or wraps, while thicker slices can be served as part of a heartier meal.
When plating the ham, consider adding some garnishes or sauces to enhance its flavour and presentation. Fresh herbs, such as rosemary or thyme, can be sprinkled over the ham, adding a touch of colour and aroma. You can also serve the ham with a side of gravy or sauce, such as a coffee-infused gravy or a honey glaze.
If you have any leftovers, it is important to store them properly to ensure food safety. Wrap the leftover ham in aluminium foil or store it in an airtight container in the refrigerator. It can be kept for 3-4 days in the fridge and can also be frozen for later use.
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Frequently asked questions
Place the ham in the oil-less fryer and cook for 10 minutes per pound.
No, you don't need to prep the ham. You can simply place a pre-cooked ham in the fryer.
Yes, you can inject the ham with a mixture of brown sugar, rum, and butter. You can then glaze the ham with Coca-Cola and brown sugar.
The ideal temperature for the oil-less fryer is 385-390 F.
The ham is cooked when it reaches an internal temperature of 140-145 F.
