Emilie Meyer
Spiral ham cooked in an oil-less fryer is a quick and easy meal to prepare for a crowd. It is a convenient option as it does not take up any oven space. The Char-Broil Big Easy is a popular oil-less fryer model for cooking spiral ham. The ham is placed in the fryer straight out of the fridge or brought to room temperature. It is important to note that the ham should not be frozen, or else there will be a volcano of fire shooting out of the pot. The cooking time is approximately 7 to 10 minutes per pound, and the ham is done when it reaches an internal temperature of 160 °F.
Characteristics and Values Table for Cooking Ham in an Oil-Less Deep Fryer
| Characteristics | Values |
|---|---|
| Type of Ham | Pre-cooked, spiral ham |
| Type of Oil-Less Deep Fryer | Char-Broil Big Easy with wire mesh top |
| Temperature | High |
| Lid | Open |
| Cooking Time | 7 minutes per pound; 3.5-4 minutes per pound if oil is hotter; 7-9 minutes for crusty bacon-like texture; 10 minutes per pound with mesh lid |
| Internal Temperature | 160 °F |
| Resting Time | 20 minutes |
| Serving Suggestions | Syrupy glaze made of juice, pineapple, mustard, brown sugar, and honey |
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What You'll Learn
Cooking time: 7 minutes per pound
To cook ham in an oil-less deep fryer, you will need to use an outdoor turkey fryer to safely fry a whole ham. The cooking time will be approximately 7 minutes per pound.
Firstly, heat several gallons of peanut oil to 375°F (190°C) in your oil-less fryer. You can use oil leftover from frying a Cajun turkey, as it is already seasoned and hot.
Next, carefully and slowly lower the ham into the hot oil. Be cautious as there is a lot of moisture in the ham, and the oil will bubble up intensely. You can use the turkey "stand" to lower the ham into the oil.
Fry the ham for 7 minutes per pound, or until the internal temperature of the ham reaches 160°F (71°C). A 10-pound ham will take approximately 1 hour and 10 minutes to cook at this rate.
Once the ham is cooked, remove it from the fryer and let it cool for about 10 to 15 minutes to allow excess oil to drain off.
Finally, carve the ham and serve. It is recommended to let the ham rest for at least 20 minutes after cooking to allow the juices to redistribute and prevent the meat from drying out.
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Preheat oil to 375°F
Preheating your oil to the correct temperature is an important step in the deep-frying process. For a deep-fried ham, you should preheat your oil to 375 °F. This temperature falls within the standard range for deep frying, which is between 350 °F and 375 °F.
If you are using a tabletop electric fryer, simply set the temperature to 375 °F and wait for the pre-heat light to illuminate. If you are cooking on a stovetop, you can use a long-stem fry thermometer to check the temperature of your oil. Place the thermometer in your pan, turn the heat to medium-high, and wait for the temperature to reach 375 °F. You can then turn the heat down to medium and carefully lower your ham into the fryer.
If you don't have a thermometer, there are a few other ways to test the temperature of your oil. One way is to dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, it is hot enough. If the oil bubbles very vigorously, it is too hot and needs to cool down. If no or very few bubbles pop up, it is not yet hot enough.
Another method is to drop a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365 °F, which is close enough to 375 °F.
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Internal temperature: 160°F
When cooking ham in an oil-less deep fryer, it is important to monitor the internal temperature of the meat to ensure it reaches a safe temperature and is cooked thoroughly. The target internal temperature for cooked ham is 160°F. This temperature ensures that any harmful bacteria are eliminated, making the ham safe to consume.
To achieve this internal temperature, there are a few key steps to follow. First, it is recommended to use a pre-cooked ham, as this will reduce the overall cooking time and help maintain the moisture and tenderness of the meat. If using a pre-cooked ham, simply heating it through to an internal temperature of 160°F will be sufficient.
For an oil-less fryer, such as the Char-Broil Big Easy, the ham can be placed directly into the cooker without any additional preparation. The mesh lid should be kept on during the cooking process. The cooking time will depend on the weight of the ham, with a general guideline of 7 to 10 minutes per pound of ham.
During the cooking process, it is important to monitor the internal temperature of the ham regularly using a meat thermometer. This will help you determine when the ham has reached the target temperature of 160°F. Once the ham reaches this temperature, it should be removed from the oil-less fryer and allowed to rest for a few minutes before serving.
Allowing the ham to rest for a brief period will enable the juices to redistribute throughout the meat, ensuring a moist and juicy final product. After resting, the ham can be sliced and served, providing a delicious and safely cooked meal for you and your guests.
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Rest ham for 20 minutes post-cooking
Allowing the ham to rest for 20 minutes after deep frying is essential for two reasons. Firstly, it gives the muscle fibers time to relax and allows the juices to redistribute throughout the meat. During cooking, the muscle fibers begin to firm up and water is pushed out, moving outward and evaporating from the surface of the meat. If you cut into the ham immediately after cooking, the juices will leak out, and the meat will become dry. By letting the ham rest, the juices are re-absorbed, and the meat will be tender and juicy.
Secondly, a large piece of meat will continue to cook for a few minutes after being removed from the heat, a process known as carry-over cooking. This is why some recipes instruct you to remove the meat from the heat just before it is fully cooked. The internal temperature of the ham will continue to rise by about 10 degrees during this time. Therefore, resting the ham ensures that it reaches the correct internal temperature.
While waiting, you can tent the ham with foil to keep it warm. This step is crucial in ensuring that your ham is juicy and cooked to perfection.
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Use a mesh lid
If you're using an oil-less fryer, it's likely that your cooker has a wire mesh top, as opposed to an infrared roaster, which has a lid. In this case, you should cook with the mesh lid on.
It's important to keep a close eye on your food while it's frying, as overcooking can lead to burnt and unappetizing results. One helpful tip is to use a kitchen timer or watch to keep track of how long your ham has been in the oil-less fryer. Remember that the temperature of your cooker can also affect cooking time – if it’s too hot, your food may cook too quickly on the outside and remain undercooked on the inside.
The key to successful frying is patience and attention to detail, taking the time to monitor and adjust your cooking as needed. If you’re wondering whether you can deep fry a precooked ham, the answer is yes, you can. However, it’s important to take safety measures and precautions when doing so. First of all, make sure the ham is completely thawed if it was frozen. Then, use a deep fryer thermometer to monitor the oil-less fryer's temperature and avoid exceeding its smoking point.
Keep in mind that the ham is likely already cooked, so you’re just warming it up and adding a bit of colour and flavour. If you want to add wood chips, make sure they are smoking before adding the ham since it won't take long for the ham to heat through.
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Frequently asked questions
If you are using a Char-Broil Big Easy Oil-Less Fryer, you can cook a pre-cooked ham by simply placing it in the lit cooker. If you want to add wood chips, make sure they are smoking before adding the ham.
Cooking time depends on the weight of the ham. A good rule of thumb is to cook the ham for 7 to 10 minutes per pound.
Set the temperature to High.
