♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ I've got my natural casing ♪
♪ I've got the hogs on the run ♪
(blues music)
- [Bobby] Welcome to BBQPitBoys.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.
What we're doin' here, is we're setting up
the deep fat fryer.
All right, some call these turkey fryers,
but boy they work real good on ham.
And we're gonna show you how to do it, right.
So we've added some veggie oil to the pot.
Set up the fire and we're gonna bring it up to
about 340 to 350 degrees Fahrenheit.
Oh man.
Now, we wanna inject the ham
and so for this recipe
we've got ourselves some creamed horseradish.
Cream style horseradish, right.
We don't want the lump or natural horseradish in this.
And to that we're gonna add maybe a half a cup of wine.
Maybe even more or less.
You can see the exact recipe on our website,
BBQPitBoys.com, of course.
Now here we have some pineapple juice,
about a cup's goin' in.
Give it a mix.
And we're gonna inject the ham with this.
All right.
Now here's the ham.
This is what they call a whole ham, right.
And you can see it's got a good layer of fat on it.
The skin, this is what you want.
You don't want a spiral cut ham
or a half ham or butt ham or a shank ham.
You wanna 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 gonna inject this ham like I said.
And you hit it all around the ham.
Now why do we wanna inject it?
We're gonna add obviously some flavor
and a lot of moisture.
Right.
Just keep hitting it like that.
Now that horseradish flavoring with the pineapple juice.
Oowee!
A little bit of wine.
This is gonna be some good eatin' at the pit.
(gentle rock music)
Just keep hitting it.
Oh man.
It's gonna be good, all right.
Now if you've never had a deep fried ham before,
you definitely gotta check this out.
This is some good eatin'.
All right now, we're gonna take
our old hickory 10 inch butcher
and we're gonna find our way, an easy shot through this ham.
And this is bone in or course.
(gentle rock music)
And it's the perfect spot right there.
We're gonna take our hook for the deep fat fryer,
place it in, all right.
Oh man!
(gentle rock music)
Perfect.
Now we'll wipe this ham down pretty good.
Of course, one of the hazards
of deep fat frying is moisture.
You don't want any water or liquid
on the outside if possible.
Keeps down on the splatter.
But you know all about that.
And you wanna drop it in the oil very slowly.
(oil spluttering)
This prevents any huge amount of splattering
which of course could hurt.
(chuckles)
You wanna be very careful about these deep fat fryers.
Oh man.
Sounds good enough to eat already, right?
All right.
And it'll be about three and a half minutes a pound.
This is about a 16 pound whole ham.
(gentle rock music)
There the temperature's just about right, 340, 350.
Now for the remaining injection liquid,
we're gonna make a sauce.
And here I've got about a half cup of marmalade.
In here we've got about a third a cup of honey.
Again, head on over to our website
to get the exact ingredients.
We'll heat it up, bring it to a simmer.
(gentle rock music)
All right.
(rock music)
Now, here's the holiday part of the ham.
We're gonna make ourselves a Jack Manhattan.
All right?
You gotta have something to do
while you're waitin' for this ham to cook, right?
(chuckles)
So you just add some ice to your shaker.
And for each drink a couple of shots of Tennessee whiskey.
- [Man In Black] Yo.
(chuckling)
- [Bobby] So for two, we've got four shots
of Tennessee goin' in.
(rock music)
And here we've got some vermouth.
Like a sweet vermouth, or your favorite vermouth, right.
(rock music)
We'll throw that in there.
Ohh it's gonna be a good holiday Martha.
(rock music)
Give us a call, we haven't heard from you in a while.
And here we've got some bitters.
A few drops of bitters, will make it perfect.
(rock music)
Give it a stir, not a shake all right.
You probably know all about
these Jack Manhattan's, now don't ya?
(chuckles)
(rock music)
All right.
You strain the Jack Manhattan,
off the ice.
(rock music)
And it looks just about right.
(rock music)
Now we can call this deep fried ham,
a holiday deep fried ham.
(rock music)
And of course, you need a couple of cherries.
(rock music)
Oowee.
(chuckles)
(rock music)
And a big toast for the holiday,
whatever holiday you've got goin' on.
Thumbs up.
(rock music)
Whoa.
Perfect.
(rock music)
- [Man In Black] Oh yeah, Tennessee whiskey.
- [Bobby] All right, enough of that.
We're gonna check the internal temperature of this ham.
We wanna be about 150.
Anywhere from 145 to 160 is real fine for these hams.
And we got it just the way we want it.
Oh man.
(country music)
Now the reason why you wanna whole ham, with the fat on,
is because it creates this great crust.
Oh look at that.
You can hear it right?
That's perfection, right there.
The fat and crusty bark kept all that flavor
and moisture on the inside, you can see.
(country music)
Look at that.
(country music)
Lord have mercy.
(country music)
We've got the hogs on the run, right.
In barbecue shoes.
Look at that.
You can see the moisture in there.
You got that wonderful tasting bark, right?
(country music)
(sighs) Man.
(country music)
Oh yeah.
(country music)
Now I know a lot of you have never
deep fried a ham before,
but you'd better check this out.
You've been missing something outta your life.
Seriously.
(country music)
Look at that.
Moist.
Now we're gonna take some of that sauce we made there
and pour it all over, ohh.
(chuckles)
And we're gonna serve it on a holiday plate.
We've got scalloped potatoes and coleslaw
and pit beans, cornbread.
And take a look at that.
(country music)
Tender, moist, great flavor.
Be the best damn ham you've ever eaten.
Trust me.
And of course we do apologize
for eatin' in front of ya like this,
but we call this Pitmaster privilege.
(birds squawking)
(fire crackling)