There are a lot of major decisions to be made when it comes to planning your Thanksgiving menu—especially when it comes to the turkey. Are you buying fresh or frozen? Are you using a dry or wet brine? Or are you skipping the turkey entirely in favor of another main like ham or prime rib?
If you are opting to make a bird this year, there’s a good chance you’re roasting it in the oven. But many households swear by deep frying their turkeys. Proponents of the method claims that a deep fried turkey cooks more quickly, results in moister meat, and frees up valuable oven space for the rest of your holiday meal.
There are certainly perks to a deep fried turkey, but there’s also a pretty big caveat: it can be far more dangerous than just popping your poultry in the oven. Oil is a flammable material, and any leaks and spills can end up catching fire near your heating mechanism. Nothing ruins a holiday quite like calling the fire department. In fact, the National Fire Protection Agency advises against the method entirely for fear of this happening:
But, if you choose to proceed with a deep fried turkey anyway, there are several steps you can take to minimize safety risks. Whether this year is your first foray into frying your bird, or you’ve been doing it for years and need a refresher, this guide is for you. We consulted fire safety experts to unpack everything you need to know about deep frying turkey safely.
Deep frying turkey has become a popular way to cook the bird for the holidays in recent years. The hot oil seals in moisture and gives the turkey beautifully crispy, golden brown skin. But did you know you can also deep fry other meats like ham to achieve similar mouthwatering results? With the right equipment and technique, deep frying a whole ham creates a tender, juicy interior with an irresistibly crunchy exterior.
In this comprehensive guide, I’ll cover everything you need to know to successfully deep fry a ham at home including ideal cook time essential safety tips, and my favorite marinade recipes for infusing flavor. By the end, you’ll feel ready to wow your family this holiday season with the gift of a perfect deep fried ham.
How Deep Frying Seals in Moisture and Flavor
Lowering the ham into a pot of hot peanut oil allows the high heat to rapidly seal the exterior This locks in moisture and natural juices remarkably well The oil also penetrates the meat to infuse flavor throughout while providing a wonderfully crispy outer crust.
Deep frying cooks the ham much faster than the traditional oven method. While baked hams require 18-24 minutes per pound in the oven, deep fried hams cook in only 7-9 minutes per pound. For a 10 pound ham, that reduces total cook time from 3-4 hours down to just 70-90 minutes!
And not to worry, you won’t lose that lovely glazed crust when you deep fry. The hot bubbling oil will caramelize any exterior sugars and spices into a crispy, flavorful coating around the ham.
Equipment You’ll Need for Deep Frying Ham
To deep fry a whole ham at home, you’ll need the following essential equipment:
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Outdoor propane turkey fryer kit – Includes a large stock pot, propane burner, thermometer, lifting rack, and hook. Ensure the pot is big enough to fully submerge your ham.
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Peanut oil – Use enough to completely cover the ham when submerged. Peanut oil has a very high smoke point which makes it ideal for deep frying.
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Ham marinade injector – A flavored marinade adds extra moisture and flavor. Use the injector to evenly disperse it within the meat.
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Meat thermometer – Monitor the internal temp to ensure the ham reaches the safe minimum of 160°F.
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Heavy duty tongs and oven mitts – Needed to safely maneuver the hot ham in and out of the oil.
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Large knife and carving fork – For easily slicing into the cooked ham to serve.
Step-By-Step Guide to Deep Frying a Ham at Home
Follow these simple steps for deep frying ham perfectly every time:
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Make the marinade: Whisk together apple cider, mustard, brown sugar, garlic powder, and onion powder.
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Inject marinade: Use a marinade injector to evenly disperse the flavorful liquid throughout the ham.
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Pat dry: Thoroughly dry the outside of the ham with paper towels to prevent splattering.
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Heat oil: Fill the turkey fryer with peanut oil, leaving a few inches at the top. Heat the oil to 375°F.
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Add ham: Carefully lower the ham into the hot peanut oil using the lifting rack and hook.
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Monitor temperature: Fry for 7-9 minutes per pound until the internal temp hits 160°F. Expect roughly 70-90 minutes for a 10 lb ham.
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Remove and rest: Use heavy tongs to remove the ham and let it rest for 20 minutes before slicing to serve.
After resting, the ham is ready to carve and eat! The hot oil seals in plenty of moisture while giving the exterior a deliciously crispy, bacon-like crunch.
Handy Deep Fried Ham Cooking Tips
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Cook to an internal temperature of at least 160°F for food safety.
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Allow the cooked ham to rest for 20 minutes before slicing to prevent juices from running out.
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Use an instant-read thermometer to closely monitor oil temp. Maintain as close to 375°F as possible.
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Injecting a flavorful marinade provides extra moisture and flavor. Apply it the night before for best infusion.
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For perfect doneness, fry 7-9 minutes per pound. Less for more interior moisture, more for extra crunch.
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If breading or coating the ham, pat extremely dry first so the coating sticks when frying.
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Be very careful when lowering the ham into the oil to avoid dangerous splattering. Use props like the fryer rack.
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Cook frozen hams about 1 minute per pound longer since the center will be colder at the start.
Why Deep Fry Ham Instead of Traditional Baking
There are several clear advantages to deep frying a ham rather than baking it:
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Cooks much faster – Deep frying takes only 7-9 minutes per pound compared to 18-24 minutes for baking. You can have a hot crispy ham on the table in about an hour.
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Holds in more moisture – The hot peanut oil seals the exterior incredibly well to lock in natural juices. Baking often leads to dry, unevenly cooked meat.
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Adds crunchy texture – Deep frying gives the exterior an irresistibly crispy, crunchy crust that baked hams lack.
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Infuses more flavor – Injecting a marinade directs seasoning into the meat rather than relying just on a surface glaze.
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Safer than oven – No need to worry about undercooked centers since oil cooks the entire ham evenly.
For tender, fast-cooking ham with a finger-licking crispy exterior, deep frying delivers exceptional results that baking simply can’t match. The only real downsides are needing special equipment and handling large amounts of hot oil.
Safety Tips for Deep Frying Hams
While deep frying a ham is highly rewarding, it does require caution just like frying a turkey. Follow these tips to stay safe:
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Fry outdoors away from homes or structures to prevent potential fires.
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Keep children and pets safely away when cooking to avoid accidents near the hot oil.
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Use a thermometer and don’t overheat oil – it becomes highly flammable past its smoke point.
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Carefully lower the ham away from your body using props to prevent splatter burns.
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Wear closed-toe shoes, long sleeves, oven mitts, and an apron for protection.
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After finishing, allow oil to fully cool before straining and disposal to prevent fires.
With proper precautions, deep frying a ham is a very manageable and rewarding process. Using an outdoor propane fryer kit and high smoke point peanut oil allows you to achieve incredible results at home.
My Favorite Deep Fried Ham Marinade Recipe
For maximum flavor infusion, I recommend injecting the ham with the following sweet and tangy marinade:
- 8 oz apple cider
- 1 Tbsp English mustard
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 2 tsp onion powder
Simply whisk together the ingredients and use a marinade injector to evenly distribute the mixture within the ham ideally the night before cooking. Then follow the frying steps above for a remarkably juicy and flavorful deep fried ham. The marinade provides a pleasant balance of sweetness and acidity that perfectly complements the salty, savory ham.
For even more flavor complexity and crunch, you can also coat the ham in an herb breading before frying. Just be sure to pat it very dry first so the coating adheres properly. Frying with a bread crumb crust results in an almost fried chicken-style coating enveloping the tender, juicy ham.
Frequently Asked Questions About Deep Fried Ham
How long does it take to fry a whole ham?
Plan on cooking approximately 7-9 minutes per pound. A 10 lb ham takes roughly 70-90 minutes. Frozen hams may need an extra minute per pound.
What oil temperature should you fry ham at?
Heat the peanut oil to 375°F. Cook until the ham’s internal temperature reaches 160°F.
Is it necessary to rest the ham after frying?
Yes, resting for at least 20 minutes allows juices to reabsorb so they don’t run out when sliced.
Can you reuse turkey fryer oil for frying ham?
Absolutely. Leftover peanut oil from frying turkey works great. Just reheat it to 375°F first.
What propane tank size is needed?
You’ll need a standard 20 lb propane tank. Larger hams require more fuel to maintain heat.
Is the skin of deep fried ham safe to eat?
Yes, the crispy fried exterior skin is entirely edible and delicious. Just trim any badly burnt portions.
Is Deep Frying Turkey Safe?
The short answer is: no, not really. In the hustle and bustle of Thanksgiving cooking, house fires are bound to happen around the country. And working with a deep fat fryer only increases your odds.
“Thanksgiving, known for its extensive meal prep, holds the record for the most cooking-related fires of any day,” says Peter Duncanson, disaster preparedness expert at ServiceMaster Restore. “Unfortunately, the risk climbs even higher when deep-frying turkeys are involved.”
Hot, flammable cooking oil presents the primary risk, but there are several ways this preparation method can pose a safety hazard. Uneven surfaces and cooking with tools and mechanisms that are unsecured are dangerous as is, but add in a few gallons of hot oil and a large bird and you have an especially risky set-up.
Skin contact with large volumes of hot oil can cause severe burns. And if the oil comes in contact with an open flame, the potential property damage and risk of injury is even more serious. Many safety experts suggest steering clear of this cooking method entirely, but there are ways to minimize risk and successfully fry a turkey without things going awry.
“Its not as safe as other methods, but with proper preparation and doing it in the right location it can be safer,” says Matthew McIntyre, technician at the District of Columbia Fire and Emergency Medical Service Department. Steve Dill, Captain of the North Plainfield Fire Department in New Jersey, says that deep frying can be a safe method “if you follow all the manufacturers instructions and safety guidelines.”