Deep-fried Spiral-sliced Ham
Deep-fried Spiral-sliced Ham Recipe - A Delicious American Dish
Introduction
Deep-fried spiral-sliced ham is a unique and delicious twist on a classic holiday dish. The combination of the crispy bacon-like crust and juicy, flavorful ham is sure to impress your guests.
History
The idea of deep-frying a spiral-sliced ham originated in the southern United States, where deep-frying is a popular cooking method for a variety of dishes. The technique of frying the ham creates a crispy exterior while sealing in the juices, resulting in a tender and flavorful meat.
Ingredients
- 7 lb (3.18 kg) of spiral-sliced and glazed ham
- 3 gallons (about, as needed to properly fill pot) of peanut oil
How to prepare
- In an outdoor turkey fryer, heat several gallons of peanut oil to 375°F (191°C).
- You can use the oil left over from frying a Cajun turkey, as it is already seasoned and hot.
- Lower the unwrapped ham into the hot oil.
- Do not do anything to the ham, just remove it from the package.
- As the ham fries, it will 'seal' the outside, creating a crispy bacon-like crust and sealing in all the juices.
- Fry for about 7-9 minutes. Longer frying time will result in a thicker crust, while shorter time will produce a thinner crust.
- You may need to make this recipe a few times to find the perfect level of doneness for your taste.
- Carefully remove the ham from the oil and let it drain and cool slightly.
- Slice the ham as you would any spiral-cut ham.
- Serve and enjoy!
Variations
- Try using different glazes or seasonings on the ham before frying for a unique flavor profile.
- Add a spicy kick by sprinkling cayenne pepper or hot sauce on the ham before frying.
Cooking Tips & Tricks
Make sure to use a large outdoor turkey fryer to safely fry the ham.
- Use peanut oil for frying as it has a high smoke point and adds a delicious flavor to the ham.
- Be careful when lowering the ham into the hot oil to avoid splattering.
- Fry the ham for 7-9 minutes for the perfect balance of crispy crust and juicy interior.
Serving Suggestions
Serve the deep-fried spiral-sliced ham with a side of mashed potatoes and green beans for a complete and delicious meal.
Cooking Techniques
Deep-frying
Ingredient Substitutions
Canola oil can be used instead of peanut oil for frying.
- A pre-glazed spiral-sliced ham can be used for convenience.
Make Ahead Tips
The ham can be fried ahead of time and reheated in the oven before serving.
Presentation Ideas
Arrange the sliced ham on a platter with fresh herbs and citrus slices for a beautiful presentation.
Pairing Recommendations
Pair the deep-fried spiral-sliced ham with a glass of sparkling cider or a bold red wine for a festive and delicious meal.
Storage and Reheating Instructions
Store any leftover ham in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.
Nutrition Information
Calories per serving
Calories per serving: 250
Carbohydrates
Carbohydrates: 0g
Fats
Total Fat: 20g
Saturated Fat: 6g
Proteins
Protein: 30g
Vitamins and minerals
Iron: 10% of daily value
Alergens
Contains: Peanuts
Summary
This deep-fried spiral-sliced ham is high in protein and fats, making it a satisfying and indulgent dish. It is low in carbohydrates, making it a suitable option for those following a low-carb diet.
Summary
Deep-fried spiral-sliced ham is a unique and flavorful dish that is sure to impress your guests. With a crispy exterior and juicy interior, this dish is perfect for holiday gatherings or special occasions.
How did I get this recipe?
The moment I found this recipe is one that will always stay with me. It was a sunny afternoon in the middle of summer, and I was visiting my dear friend Margaret. Margaret was an adventurous cook, always trying new techniques and flavors in the kitchen. As we sat in her cozy kitchen sipping tea, she mentioned a new recipe she had tried recently - Deep-fried Spiral-sliced Ham.
I was intrigued. I had never heard of such a thing before, let alone tried it. Margaret went on to tell me about how she had come across the recipe in an old cookbook she had picked up at a yard sale. The idea of deep-frying ham sounded both decadent and delicious, and I knew I had to give it a try.
Margaret generously offered to teach me how to make the dish right then and there. We gathered the ingredients - a spiral-sliced ham, flour, eggs, breadcrumbs, and oil for frying. Margaret explained that the key to a successful deep-fried ham was to first coat the slices in flour, then dip them in beaten eggs, and finally coat them in breadcrumbs before frying.
As we worked together in the kitchen, I marveled at Margaret's skill and ease with the recipe. She had a knack for making even the most complicated dishes seem simple. I watched as she expertly sliced the ham and carefully coated each piece before dropping it into the hot oil. The scent of sizzling ham filled the air, and my mouth watered in anticipation.
After a few minutes, the ham emerged from the oil golden brown and crispy. Margaret plated it up with a side of homemade honey mustard sauce, and we sat down to enjoy our creation. The ham was tender and juicy on the inside, with a crunchy, flavorful crust on the outside. It was unlike anything I had ever tasted before.
I asked Margaret where she had learned to make such a unique dish, and she explained that she had first come across deep-fried ham while traveling in the South. She had stumbled upon a small roadside restaurant that specialized in all things deep-fried, and the ham had been a standout menu item. Margaret had struck up a conversation with the chef and convinced him to share the recipe with her.
As we savored each bite of the delicious ham, Margaret regaled me with stories of her culinary adventures around the world. She had learned recipes from chefs in Italy, street vendors in Thailand, and grandmothers in small villages in France. Each dish held a special memory and connection for her, and she was always eager to pass on her knowledge to others.
After finishing our meal, Margaret handed me a handwritten copy of the recipe for Deep-fried Spiral-sliced Ham. She encouraged me to experiment with different seasonings and sauces to make the dish my own. I left her house that day feeling inspired and excited to try out my new culinary creation.
Over the years, I have made deep-fried spiral-sliced ham for countless family gatherings and dinner parties. Each time, it is met with rave reviews and requests for the recipe. I always think back to that sunny afternoon in Margaret's kitchen and the moment I discovered this unique and delicious dish.
The recipe for Deep-fried Spiral-sliced Ham has become a treasured part of my repertoire, a reminder of the joy and camaraderie that comes from sharing a meal with loved ones. And every time I make it, I raise a toast to Margaret, the adventurous cook who opened my eyes to the delicious possibilities that can come from trying something new in the kitchen.