1. Always, always, always operate your turkey fryer outside in the open and never, never, never under an overhang or in your garage. Always monitor the oil temperature until you are done. Never walk away and leave unmonitored. If you do, it will look like the space shuttle taking off upside down and your equipment will be ruined not to mention your pride.

2. Thaw your ham completely.

3. Place the ham in your perforated turkey fryer basket and put in your pot.

4. Now fill the pot with water until it covers the ham.

5. Remove the basket with the ham in it while draining all the water back into the pot and mark where the water level is. This is now the spot you use for your oil level.

6. Drain all the water out of the pot and dry.

7. Fill your pot with the oil to where you marked the pot.

8. Inject your marinade (See marinade recipe below) into several places throughout the ham and again, pat completely dry. If you have a rub, now is when you would apply it to the outside of your ham. ( I always inject my ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat )

9. Bring your oil temperature up to 375 degrees.

10. Now place your ham into your perforated turkey fryer basket and slowly lower the basket containing your ham into the oil while wearing a long sleeve shirt and construction gloves for protection. This process can take up to 2 minutes to lower to avoid the oil boiling over the top of the pot.

11. Place your turkey fryer thermometer into the oil and constantly monitor the temperature maintaining 350 degree. Place the lid on the pot slightly ajar to allow the thermometer to stay in the oil.

12. Cook for 3 minutes per pound. Your ham will be done when the internal temperature reaches 160 degrees measured is several places with a meat thermometer.

13. Turn off your gas removing the heat source. Remove the basket and let the oil drain back into the pot. Place the ham in an aluminum pan and let cool for 15 minutes.

14. Now share your masterpiece with your friends and neighbors.

Please be careful due to the fact that hams are full of water. Once seared, it will be sealed. Always lower in the oil slowly. Please see the link to our website for frying turkeys for further safety instructions.
Louisiana Cajun and New Orleans style recipes
Fast and easy recipes to bring the taste of the Bayou to your home for family and friends.  The Crawfish Company Of Central Florida supplies restaurants, grocery stores, food vendors and public customers Louisiana crawfish, seafood and Cajun specialty meats and foods nationally with multiple shipping options.
Florida Cracker
Southern
Deep Fried Ham
By Rick Boyd
                          Deep Fried Ham
7-10 lb. uncooked ham (bone in skin on) 
Marinade (See recipe below or your favorite marinade) 
Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham)
8-10 servings
Cooking Time:  35 minutes for a 10 lb. ham
Preparation time:  35 minutes prep time
Directions
Items Needed:
Back to Recipes
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Last modified: 12/21/2006
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Turkey or Ham Marinade
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarain's Concentrated Crab & Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
One 12-ounce bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole Seasoning
1/4 teaspoon cayenne
Pinch of ground cloves
1. Combine all of the ingredients in a food processor or blender and process for about 5 minutes.
2. Fill the syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. If injecting a ham, inject at least in 12 different area's. You will have to fill the syringe several times.
3. Makes enough marinade for two 8-10-lb. turkeys or hams.
Items Needed:
Directions
Let the good times roll !
Rick Boyd, founder of the Crawfish Co. Of Central Florida, Inc. and co-owner of the Harp & Celt Restaurant and Irish Pub, downtown Orlando's newest Steak and Seafood Restaurant & Irish Pub
A Product Of Certified Cajun Louisiana
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