Holiday Deep Fried Ham Recipe 385

HOLIDAY HAM

Steps:

• Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.

HOW TO DEEP FRY A HAM

Steps:

• In a mixing bowl, combine the onion powder, garlic powder, brown sugar, mustard, and apple cider.
• Mix together until dissolved.
• Add oil to the deep fryer, filling the stock pot to three quarters of the way full. Leave enough space so the oil does not overflow when the ham is submerged. Heat until 375 degrees Fahrenheit.
• Fill the marinade injector with brine and inject the ham in multiple spots to disperse the flavor. Use as much of the brine as possible.
• Dry the ham with the lint-free towel so there is no excess moisture on the ham.
• Cut a slit through the ham and slide the ham onto the poultry wrack.
• Lower the ham into the fryer. Cook each pound of the ham for 7 minutes or until the core temperature of the ham is 160 degrees Fahrenheit.
• Remove the ham from the fryer and allow the excess oil to drain off. Carve the ham and enjoy!

HOLIDAY DEEP FRIED HAM RECIPE - (3.8/5)

Steps:

• BRINE: In a large plastic container or bag, mix all of the brine ingredients until dissolved. Place the ham in the brine and refrigerate overnight. Before frying, take out the ham and dry really well. HAM: Prepare the deep fat fryer according to manufacturer directions. Fry for 7-1/2 minutes per pound. Let it stand for 15 minutes once fried. GLAZE: Combine all ingredients in a medium saucepan on low heat and let reduce until syrupy consistency. Let the glaze cool slightly and then pour it over the top of the ham, serve extra glaze on the side at the table.

CONTEST-WINNING HOLIDAY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

FRIED HAM

Steps:

• Use a large skillet; pour enough oil to cover the bottom of the skillet.
• Heat oil over medium heat.
• On a plate, place enough flour to cover the plate.
• Then rolled your ham in the flour until well coated.
• When oil is starting to sizzle place ham in the skillet.
• Cook until golden brown on both sides.
• Placed on paper towels to drained the excess oil off.

EASY HOLIDAY HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir boysenberry syrup and Dijon mustard together in a bowl until glaze is well-combined.
• Place ham, cut-side down, on a rack in a roasting pan. Generously brush about 1/2 of the glaze over the ham and cover ham loosely with aluminum foil.
• Bake in the preheated oven until almost completely heated through, about 3 hours. Remove and discard aluminum foil, brush ham with remaining glaze, and continue baking until ham is completely heated through, 25 to 30 minutes more.

DEEP FRIED HAM

Steps:

• Thaw ham completely and pat dry.
• (When deep frying moisture on the surface will cause a lot of oil popping and splattering, be careful) Marinade (if using) Inject whatever marinade you want to use into several place throughout the ham (I recommend 10-15 spots).
• Place the ham in the steamer basket that comes with most turkey deep fryers and CAREFULLY and SLOWLY lower the ham into the hot oil (350-375 degrees).
• There is a lot of water in the ham!
• Since I couldn't put it in otherwise you must cook the ham about 3 1/2 to 4 minutes per pound depending on the size of the ham and how much it cools down the oil.
• Obviously a smaller ham will take less time if the oil is hotter and a bigger ham will take longer even with the oil hot.
• If when you start the oil cools down don't worry just watch the temp and adjust your cooking time.
• Also for a bigger ham you would want to use less oil in the deep fryer so it doesn't overflow when the ham is lowered inches.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

HOLIDAY HAM

Steps:

• Preheat the oven to 325 degrees. Pierce the bottom of the ham with the cloves. Place the ham in a deep pan with the beer, garlic, onions, pears, apples, sage, thyme and 1 1/2 cups water. Drizzle the meat and fruit generously with olive oil, cover with foil and roast for 2 3/4 hours, brushing the ham with cooking juices every hour.
• Remove the ham from the oven and raise the oven temperature to 425. Score the ham's fat with a knife, season with black pepper and spread the brown sugar over the top. Pour 1 tablespoon of bourbon over the fruit and the remaining 2 tablespoons over the ham. Brown in the oven, uncovered, until caramelized, about 15 minutes. To thicken sauce, strain the cooking juices into a small saucepan. Simmer until it coats the back of a spoon. Season with salt and pepper.