Deep frying a fully cooked ham may seem unorthodox, but it yields incredibly delicious results. By locking in moisture and caramelizing the exterior, deep frying takes ham to the next level of flavor and texture. But is it safe to submerge an already cooked ham in hot oil? And how exactly do you deep fry a ham at home?
In this article we’ll cover everything you need to know about deep frying fully cooked ham including why you should try it, what type of ham to use, equipment needed, frying tips, doneness, serving ideas, and common questions. Let’s get crispy!
Why Deep Fry Fully Cooked Ham?
Deep frying is an unexpected technique for ham that offers several advantages
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Crunchy, crispy exterior – The hot oil dehydrates and browns the outside into a wonderfully crispy, bacon-like crust.
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Juicy interior – Unlike baking, frying doesn’t dry out the meat. The ham stays moist and tender inside.
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Concentrated flavor – With the moisture driven off, the ham flavor really comes through in the crispy bits.
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Faster cooking – The hot oil cooks the ham rapidly without overdrying. Much quicker than oven roasting.
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Fun presentation – Dramatic whole fried hams or slices look impressive served straight from the fryer.
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Ideal for leftovers – breathed new life into leftover ham by crisping up the edges in hot oil.
What Type of Ham to Buy For Frying
Focus on buying a fully cooked, ready-to-eat ham:
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Bone-in or Boneless – Both work well, choose based on your preference. Boneless may be easier to handle.
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Spiral sliced – The slices remain separated after frying for easy serving.
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Glazed – The sweet glaze caramelizes into a tasty coating.
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Wet cured – Opt for hams cured in a brine for added flavor.
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Honey baked – The honey will brown and crystallize into a crunchy shell.
How to Deep Fry Fully Cooked Ham
Frying ham is simple with the right equipment and a few tips:
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Use a heavy pot or electric turkey fryer, filled halfway with frying oil.
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Choose an oil with high smoke point like peanut or vegetable oil.
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Heat oil slowly to 350-375°F. Monitor temperature with thermometer.
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Pat ham dry thoroughly so oil doesn’t splatter. Do not flour or bread.
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Carefully lower ham into hot oil using tongs. Avoid splashing oil.
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Fry for 6-8 minutes per pound, flipping occasionally until browned.
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Drain fried ham on a cooling rack or paper towels before slicing to serve.
Deep Fried Ham Doneness
Judging doneness for fried ham is quick and easy:
- The minimum safe temperature is 145°F, use a meat thermometer to test.
-Aim for deep golden brown, crispy exterior coating the ham.
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The ham should take on an obvious “fried” look when done.
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Spiral sliced hams take 5-7 minutes total. Boneless closer to 8 minutes per inch.
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If unsure, cut to inspect the interior. Ham should be hot and juicy inside.
Serving Your Crispy Fried Ham
Part of the appeal of fried ham is how versatile it is:
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Serve fried ham slices like steak, with pan drippings for dipping.
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Chop fried ham and add to eggs, salads, pizza and baked potatoes.
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Mix crumbled fried ham into casseroles, soups and bean dishes.
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Pile crispy fried ham onto biscuits with honey mustard.
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Stuff into sandwiches and paninis for a crispy crunch.
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Skewer ham cubes and pineapple for luau kabobs.
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Garnish Bloody Mary cocktails with strips of fried ham.
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Crumble over greens, rice bowls, tacos, nachos and more for a smoky topping.
Is Deep Frying Ham Safe? Precautions
While relatively straightforward, frying ham does require some safety steps:
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Use caution when handling hot oil to avoid burns. Wear gloves.
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Deep fry ham in a well ventilated area as oil will splatter.
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Heat oil slowly and do not overfill the fryer more than halfway.
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Keep oil temperature below 375°F to prevent smoking or combustion.
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Carefully add ham to avoid splashing hot oil.
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Cook ham fully until the safe internal temperature reaches 140°F.
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Allow oil to cool fully before disposing to prevent fires.
Common Questions about Frying Ham
What’s the best oil temperature for frying ham?
350-375°F produces the ideal crispy exterior without overcooking the interior.
How long does it take to fry a ham?
Around 6-8 minutes per pound, longer for whole bone-in ham. Spiral sliced hams take 5-7 minutes total.
Can you re-fry leftover fried ham?
It’s best not to refry ham, just reheat gently or it may dry out.
What’s better – frying bone-in or boneless ham?
Either works great, just watch bones when eating! Boneless may be easier to maneuver.
Should you flour or bread ham before frying it?
No, coating the ham can create a soggy barrier. The hot oil provides all the crisping you need!
Is it safe to eat deep fried ham?
Absolutely! Fully cooked ready-to-eat ham is already safe to consume before frying.
Worth Fighting For…Crispy Deep Fried Ham!
While frying an already cooked ham may seem unorthodox, one taste of that incredible crispy exterior with juice, tender meat makes converts out of any skeptic. With the right fully cooked ham, oil temperature, and frying time, you can achieve crunchy, bacon-like texture and concentrated ham flavor.
Safely deep frying ham at home does take caution, but the results are well worth it. From dramatic whole fried hams to individual slices, slices, this technique takes ham to the next level. Just beware of food fights at the table over those irresistible crispy bits!
