Frying ham may not be the most common cooking method, but it undoubtedly creates finger-licking delicious results! The sizzling hot oil crisps up the exterior while keeping the inside juicy. So if you want to take your ham up a notch, frying is absolutely the way to go.
In this guide I’ll explain everything you need to know about frying ham. I’ll cover how to pan fry or deep fry ham slices, ham steaks or whole hocks. With a few simple tips, you’ll be able to make amazing southern-style fried ham in no time!
An Overview of Frying Ham
Frying uses hot oil to quickly brown and crisp up the outer surface of food. As the ham cooks in the hot oil the Maillard reaction occurs creating irresistible caramelized flavors. The hot temperature also evaporates moisture from the exterior while locking in juices inside.
You can fry ham in two ways:
Pan Frying: Cooking smaller ham slices in just enough oil to cover the pan bottom.
Deep Frying: Submerging larger ham portions fully in oil using a deep fryer.
Both methods yield delicious fried ham with a crispy crust and tender interior. The frying locks in natural flavors and makes leftover holiday ham taste brand new!
How to Pan Fry Ham Slices
Pan frying is perfect for quick ham steaks or slices. Follow these simple steps:
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Choose ham slices 1⁄2 – 1 inch thick so they cook quickly. Pat dry thoroughly with paper towels.
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Season with salt, pepper, spices, brown sugar, or cajun seasoning.
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Dredge in flour, cornmeal, or panko breadcrumbs (optional).
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Heat 1⁄4 inch oil in a skillet over medium-high heat. Use olive, vegetable, avocado, or coconut oil.
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Cook 2-3 minutes per side until browned and warmed through. Don’t overcrowd pan.
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Drain on paper towel-lined plate. Serve hot!
Pan frying is easy and quick. Just take care not to overcook the ham in the hot oil.
How to Deep Fry Ham
For larger ham portions, an electric turkey fryer or propane deep fryer is needed. Here’s how to deep fry ham:
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Buy an uncured, uncooked fresh ham or raw ham hocks.
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Inject ham with a marinade of apple cider, brown sugar, garlic, mustard, etc.
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Pat dry and slightly score the exterior. Make slashes to insert a poultry rack.
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Preheat oil to 375°F in a deep fryer. Use peanut, vegetable, canola, or lard oil.
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Slowly lower ham into hot oil using the poultry rack. Fry for 7 minutes per pound.
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Check temperature and fry until internal temp reaches 160°F.
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Drain oil and let rest 20 minutes before serving.
Deep frying locks in juices and prevents drying out the ham. Be sure to inject flavor, monitor oil temp, and fry slowly.
Tips for Delicious Fried Ham
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For pan frying, use a cast iron skillet to distribute heat evenly.
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Pat ham slices very dry before frying to prevent splattering.
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Season simply with salt, pepper, brown sugar, or smoked paprika.
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Dredge in flour, panko, or cornmeal for extra crispy coating.
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Allow cooked ham to rest before slicing to retain juices.
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Pair fried ham with classic southern sides like biscuits, grits, or gravy.
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Leftover baked ham also fries up deliciously for a quick next-day meal.
Common Questions about Frying Ham
What type of ham works best for frying?
Fresh uncured ham or raw ham hocks work best. Precooked deli ham can also be pan fried.
What oil should you use to fry ham?
Opt for high smoke point oils like peanut, vegetable, canola or lard. Avoid olive oil.
How long does it take to fry ham?
Pan fry slices for 2-3 minutes per side. Deep fry whole ham for 7 minutes per pound.
What temperature should you fry ham at?
Preheat oil to 375°F for deep frying. Cook until internal temp hits 160°F.
Can you fry baked ham?
Yes, frying precooked baked ham slices is an easy way to use up leftovers.
Enjoy Perfectly Fried Ham
Frying ham is a quick and delicious cooking method that keeps the meat extra juicy while crisping up the outside to perfection. Use a hot skillet for easy pan fried ham steaks or slices. Or deep fry larger hams in an electric fryer for show-stopping holiday centerpiece.
StepsMethod
- Frying pan
- Wooden spoon or spatula