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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-26-2010, 12:58 PM | #1 |
Knows what a fatty is.
Join Date: 08-23-10
Location: Winchester, KY
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Deep Fried Country Ham???
Anyone ever deep fry a country ham? Thinking of doing one for christmas. need some ideas and recipes if anyone has got any.
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Charl-Broil side fire box, 60hr. work weeks. |
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11-27-2010, 09:40 PM | #2 |
Got Wood.
Join Date: 09-06-10
Location: Chattanooga, TN
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Havent done a country ham but I did a regular 10lb ham along with 2 turkeys folr thanksgiving. Turned out great and very moist. I didnt do a rub as this was my first but thinking about doing so for the one Im doing for christmas. I cooked it at 325 for 3.5 minutes per pound. Make sure you pat it dry before you fry it and also take your time to drop it in. It took me about 2 minutes to get it fully in the oil but at the same time it seals the outside and keeps the juices in. It will turn out black on the outside but the inside will be dark red and delicious. Landon
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11-27-2010, 11:28 PM | #3 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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never heard of a deep fried country ham. I did one yesterday on smoker let it soak for a few day and change water often.. If you did deep fried it prolly wont take very long cure meat cook fast.
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11-30-2010, 02:01 PM | #4 |
Knows what a fatty is.
Join Date: 08-23-10
Location: Winchester, KY
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thanks guys for the info Ill give it a whirl.
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Charl-Broil side fire box, 60hr. work weeks. |
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11-30-2010, 02:42 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ooooooooo! Fun idea! Can't wait for the outcome.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-30-2010, 02:49 PM | #6 |
Full Fledged Farker
Join Date: 05-12-10
Location: towaco,nj
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I never deep fried a ham I do want to try a rib roast. I just rebuilt my bayou classics with higher heat burners and 0-30lb adjustable regulators. Had trouble keeping temp up with the Tday turkeys this year.
Let us know how it turns out..
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Weber 22.5 Performer / Meadow Creek TS60 Smoker / Weber 26.75 One Touch Gold / Lynx 30" Propane |
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11-30-2010, 05:55 PM | #7 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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That sounds SOOOOOO evil, in a good way post it if you do it please.
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Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera |
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11-30-2010, 06:14 PM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang interesting! I too would do the soak and rinse thing first though. Keep us posted
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-30-2010, 07:14 PM | #9 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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Safety note: I'm sure you all know this but probably deserves repeating......Turn off the fire "BEFORE" dunkin your birds or hams, then if it boils over almost zero chance of a bonfire!!!
I've deep fried for years and never thought of this until I read it either here or somewhere else. You wanna just go "Duh!!". Paul B SS UDS |
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