Friday, January 2, 2009

Fried Ham

The fried turkey went so well on Thanksgiving, when we saw Paula Deen doing a fried ham, my husband just had to try it for Christmas Eve. He ordered a fresh 10 lb. ham (it had never been frozen), we brined it the whole day before, and Christmas Eve, he dried it off, and put a dry rub on it. We fried it for 7 minutes a pound, at 375. This was all per Paula Deen's instructions.
*Next time, (and there will be a next time, this was yummy!) we will lower the temperature to 350. The outside was scorched, and couldn't be eaten. There were also little pockets of the very inside that weren't quite done to my liking, it should read 160 degrees with your meat thermometer. We will get a smaller ham, cook it for 8-9 minutes per pound at 350.
The Brine: (from Paula Deen on Food Network)
It is a liquid seasoning that the meat sits in to season it and tenderize it. Just pour everything in a big pot or bucket, cover it and refrigerate. This is done the day before you are going to cook it. The meat should be thawed for this.
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
Stir all ingredients. Place ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well. At this point, we rubbed ours down with some pork rub that was a mixture of brown sugar, chili powder and lot of spices.
The meat was tasty and tender. We will be doing this again!

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