Tired Of Boring, Old Ham? Try Deep-Frying It!
Hey, everybody with the holidays around the corner, we all love Turkey, and we all love ham. But everybody knows ham is king of all meats when it comes to the feast. So I'm pissing to walk you through the steps to get this, glorious hog, nugget deep-fried and to the table.
You want to make sure that you pat this thing down and get it dry because water and hot peanut. Oil does not mix. You don't want to get your arm splatter. They say wear long sleeve, shirt and gloves, I feel confident that I'll be able to. Do this without burning myself, we'll, see what happens? Okay, we got about a 9 pound. Ham.
What we're going to do is going to rub this entire ham down with a honey, garlic rub that we have here all right, we're going to use the turkey stand. You can use a basket that's. What you prefer just get your knife wormy, a hole, throw you're going to dodge a couple bones in this thing, but there's, no problem now we're going to move on to the next step and that's injecting a good old, Creole butter, whatever you want, but butter.
Is best so all that liquid right there, that's going to cause that deep fryer to sizzle a lot more than I want it to somebody's going to soak it up with a little more seasoning. All right? We got our high I'm ready to go in the OF.
We got it up to 350 degrees, we're going to cook this at around 3 minutes, a pound we're going to check it every so often and make sure we get our temperature up to 160 degrees, but it's there we're all done look when you put this thing in this grease it's going to crack this ham that's. Gonna make a lot of noise be very careful going slow, you don't want them beat frigging looking good check the temperature on it. Internally looks good. We'll. Wrap this baby up for about 20-30 minutes before we cut it open, just let it rest all right. Well, I would get that ham wrapped up and resting we're going to make a little glaze to go on it.
We got three cups of pineapple juice. You got a cup of brown sugar, half a cup of honey, 1/2 a cup of Dijon mustard. We're going to let this cook down let it get good. And thick watch for December don't, let it burn all right. So we got our base done here.
This is set wrapped up for about 30 minutes. Now, we're going to take it and cover it in our glaze. So you can use, however, much this glaze you want to, you know, just pour a little on here. You can save some dip in it. All right. Let's.
See what we got here. We've got a nice crust here. Real juicy on the inside.
Fine I. Am right there? It's, big, Don. His job. Talk about basic all right there. You have it deep-fried, ham, any. Y'all got any non-traditional cooking method.
You break out just for the holidays. Let us know in the comments below I'm, Alabama, boss, serrated, red, you all have a good one and get fat.