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

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 ½ minutes per pound. Your ham will be done when the internal
temperature reaches 160 degrees measured is several places with a meat

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

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
Deep Fried
By Rick Boyd
                        Deep Fried Ham
• 7-10 lb. uncooked ham (bone in skin on)
• Marinade (See recipe below or your favorite
• 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
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:
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