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Holiday Deep Fried Ham


A tasty, traditional Thanksgiving and Christmas deep fried ham is brined overnight in a delightful mix of flavors. Once fried, the ham is glazed with a sweet and spicy pineapple based glaze.

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Rate this recipe 3.8/5 (278 Votes)


  • BRINE:
  • 1 gallon water
  • 1 gallon cider
  • 1 cup dark brown sugar
  • 1 cup Kosher salt
  • 2 tablespoon cinnamon
  • 1 tablespoon mince garlic
  • HAM:
  • 10 - 15 pound uncured ham
  • Clear frying oil
  • GLAZE:
  • 3 cups pineapple juice
  • 1 (8-ounce) can crushed pineapple
  • 1/2 cup Dijon mustard
  • 1 cup dark brown sugar
  • 1/2 cup honey
  • Note: This recipe requires a deep fat fryer large enough to hold the ham.


Servings 15
Preparation time 35mins
Cooking time 110mins


Step 1

In a large plastic container or bag, mix all of the brine ingredients until dissolved. Place the ham in the brine and refrigerate overnight. Before frying, take out the ham and dry really well.

Prepare the deep fat fryer according to manufacturer directions.
Fry for 7-1/2 minutes per pound. Let it stand for 15 minutes once fried.

Combine all ingredients in a medium saucepan on low heat and let reduce until syrupy consistency.

Let the glaze cool slightly and then pour it over the top of the ham, serve extra glaze on the side at the table.


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