Welcome to Barbecu Pit Boo: Cooking Up a Holiday Deep Fried Ham at the Pit

We're excited to share with you how to cook up a delicious holiday deep fried ham at the pit. It's real easy to do, and we'll guide you through every step of the process. First, we need to set up our deep fat fryer, which some people call turkey fryers, but trust us, they work amazingly well on ham.

We've added some veggie oil to the pot, set up the fire, and are now bringing it up to a temperature of around 340 to 350°F. This is an important step, as we want to make sure our ham is cooked to perfection. Now, let's inject the ham with some flavor. For this recipe, we're using creamed horseradish, which we've blended with wine and pineapple juice. We don't want any lumps or natural horseradish in this, so we're using a cream style horseradish instead.

We've added about half a cup of the flavored mixture to the ham, and now it's time to inject it all around the ham. This is where the magic happens, folks! We're adding flavor and moisture to our ham, and it's going to be some good eating at the pit. Let's keep hitting it like that until we've covered the entire surface of the ham. We want this ham to be nice and juicy, with plenty of flavor to go around.

Now that we've injected the ham with all the goodness, let's get started on cooking it. We're using a 10-inch Old Hickory butcher knife to find an easy shot through the ham, and our trusty hook will do the rest. We'll wipe down the ham nicely before dropping it into the oil, making sure there are no water droplets on the outside that could cause splattering.

One of the hazards of deep fat frying is moisture, which can cause splatters and make a mess. But don't worry, we've got this under control. We want to drop our ham in slowly and carefully, so that it cooks evenly and doesn't splash any oil around. It's all about being patient and gentle when working with hot oil.

Now, let's talk about the temperature of our oil. We're aiming for a temperature of around 150°F, which is perfect for cooking this size of ham. It'll take us about 3 and a half minutes per pound to cook it to perfection. And let me tell you, folks, this ham is going to be cooked just right.

Before we put our ham in the oil, we want to check its internal temperature. We're aiming for an internal temperature of around 145°F to 160°F, which will ensure that our ham is nice and juicy on the inside, with a crispy crust on the outside. And when it comes out of the oil, you'll see that it's got all the right markings – fat, bark, and plenty of flavor.

Now, I know some of you may have never had deep-fried ham before, but trust me, you're in for a treat. This is one of those dishes that will make you wonder how you ever lived without it. So go ahead, give it a try, and see what all the fuss is about!

Finally, let's talk about serving our delicious holiday deep fried ham. We'll be serving it on a Holiday Plate, complete with scall potatoes, coold SALA, pit beans, and cornbread. And when you take that first bite, you'll know exactly why we're so excited to share this recipe with you. It's the perfect combination of flavors and textures that will leave you wanting more. So go ahead, give it a try, and let us know what you think!

"WEBVTTKind: captionsLanguage: enwelcome to barbecu pit boo.com today we're cooking up a holiday deep fried ham at the pit and it's real easy to do all right let's get started uh what we're doing here is we're setting up the deep fat fryer right some call these turkey fryers but boy they work real good on ham and we're going to show you how to do it right so uh We've added some uh veggie oil to the pot set up the fire and we're going to bring it up to a about 340 to 350° F now we want to inject the ham and uh so for this recipe we've got ourselves some uh creamed horseradish cream style horseradish right we don't want the uh the lump or natural horseradish in this and to that we're going to add maybe maybe a half a cup of wine maybe more or less you can see the uh exact recipe on our website bbqpitboys.com of course now here we have some pineapple juice about a cups going in give it a mix and we're going to inject the ham with this all right now here's the ham this is what they call a whole ham right and um you can see it's got a good w layer of fat on it skin this is what you want you don't want a spiral cut ham or half ham or a butt ham or a shank ham you want a whole ham like this and these are cured right and all we have to do is bring them up to temperature so now we're going to inject this ham like I said and you hit it all around the ham now why do we want to inject it we're going to add obviously some flavor and a lot of moisture right let's keep hitting it like that now that uh horseradish flavoring with the pine apple juice little bit of wine this is going to be some good eating at the pit just keep hitting oh man it's going to be good all right now if you've never had a deep fried hand before you definitely got to check this out this is some good eating all right now we're going to take our Old Hickory 10-in Butcher and we're going to find our way an easy shot through this hand and uh this is bone in of course and that's the perfect spot right there we're going to take our hook with the deep fat fryer place it in all right perfect now we'll uh wipe this ham down pretty good of course uh one of the hazards of deep fat frying is moisture you don't want any water or liquid on the outside Poss keeps down on the splatter but you know all about that and you want to drop it in the oil very slowly and uh this prevents any huge amount of splattering that course could uh hurt you want to be very careful about these be fast drivers sounds good enough heat already right all right and it'll be about 3 and 1/2 minutes a pound this is about a 16 lb whole H here the temperature is just about right all right enough of that we're going to check the internal temperature of this H we want to be about 150 anywhere from 145 to 160 is really fine for these hands and we got it just the way we want fat crusty uh bark kept all that flavor and moisture on the inside you can see look at that Lord have mer we got the hogs on the run right barbecue shoes look at that you can see the moisture in there you got that wonderful tasting bark right oh yeah now I know a lot of you have never deep fried a hand before but you better check this out you've been missing something out of your life seriously look at that boys now we're going to take some of that sauce we made there pour it all over and we're going to serve it on a Holiday Plate we got scall potatoes and coold SLA and pit beans cornbread and take a look at that tender moist great flavor be the best Dam ham you ever ate trust me and of course we do apologize for eating in front of you like this but we call this pit Masky prettywelcome to barbecu pit boo.com today we're cooking up a holiday deep fried ham at the pit and it's real easy to do all right let's get started uh what we're doing here is we're setting up the deep fat fryer right some call these turkey fryers but boy they work real good on ham and we're going to show you how to do it right so uh We've added some uh veggie oil to the pot set up the fire and we're going to bring it up to a about 340 to 350° F now we want to inject the ham and uh so for this recipe we've got ourselves some uh creamed horseradish cream style horseradish right we don't want the uh the lump or natural horseradish in this and to that we're going to add maybe maybe a half a cup of wine maybe more or less you can see the uh exact recipe on our website bbqpitboys.com of course now here we have some pineapple juice about a cups going in give it a mix and we're going to inject the ham with this all right now here's the ham this is what they call a whole ham right and um you can see it's got a good w layer of fat on it skin this is what you want you don't want a spiral cut ham or half ham or a butt ham or a shank ham you want a whole ham like this and these are cured right and all we have to do is bring them up to temperature so now we're going to inject this ham like I said and you hit it all around the ham now why do we want to inject it we're going to add obviously some flavor and a lot of moisture right let's keep hitting it like that now that uh horseradish flavoring with the pine apple juice little bit of wine this is going to be some good eating at the pit just keep hitting oh man it's going to be good all right now if you've never had a deep fried hand before you definitely got to check this out this is some good eating all right now we're going to take our Old Hickory 10-in Butcher and we're going to find our way an easy shot through this hand and uh this is bone in of course and that's the perfect spot right there we're going to take our hook with the deep fat fryer place it in all right perfect now we'll uh wipe this ham down pretty good of course uh one of the hazards of deep fat frying is moisture you don't want any water or liquid on the outside Poss keeps down on the splatter but you know all about that and you want to drop it in the oil very slowly and uh this prevents any huge amount of splattering that course could uh hurt you want to be very careful about these be fast drivers sounds good enough heat already right all right and it'll be about 3 and 1/2 minutes a pound this is about a 16 lb whole H here the temperature is just about right all right enough of that we're going to check the internal temperature of this H we want to be about 150 anywhere from 145 to 160 is really fine for these hands and we got it just the way we want fat crusty uh bark kept all that flavor and moisture on the inside you can see look at that Lord have mer we got the hogs on the run right barbecue shoes look at that you can see the moisture in there you got that wonderful tasting bark right oh yeah now I know a lot of you have never deep fried a hand before but you better check this out you've been missing something out of your life seriously look at that boys now we're going to take some of that sauce we made there pour it all over and we're going to serve it on a Holiday Plate we got scall potatoes and coold SLA and pit beans cornbread and take a look at that tender moist great flavor be the best Dam ham you ever ate trust me and of course we do apologize for eating in front of you like this but we call this pit Masky pretty\n"