Fried Ham Recipe

fried ham recipe
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A moist and delicious ham is within reach when you prepare it in The Big Easy® Oil-less Turkey Fryer. Sauce it with just a hint of bourbon, honey and molasses to have your family raving!

Fresh Ham in The Big Easy® Fryer


Prep Time: 2 hours

Cook Time: 4 hours

Total Time: 6 hours

Yield: 8 servings

A suggestion for sauce for this Fresh Ham is a soft touch of bourbon, honey, molasses to taste. Our whole family raved at how moist & delicious it was. It was a good experience to work with a piece of solid meat this size in The Big Easy. It did it's job to perfection once again.


  • 14-pound fresh uncured ham
  • brine for ham
  • glaze for final 15 - 20 minutes of cooking


  1. Starting with a 14-pound fresh ham it's recommended that you remove the skin but leave as much fat on it as I could - which amounted to very little but enough, I think, to keep it basted during the cooking and mostly to create a tasty crust. 
  2. Brine in basic brine for about 24 hours, remove, rinse and pat dry.
  3. You may add a mustard and rub combo, like you might use for a pork shoulder or to suit your tastes, but for this long of a cook it might be best to limit the rub and surface material as it will mostly just cook to carbon crust.
  4. Using the Easy Out Shelf, place the ham into the cooking basket so it rests on the shelf one level above the bottom of the basket.
  5. Place in The Big Easy and turn on.
  6. Estimate about 10 - 12 minutes per pound for planning purposes BUT do monitor the internal temperature with a reliable meat thermometer until the temperature reaches approximately 150°F.
  7. Remove the ham and cover with foil and a towel, placing in an insulated carrier and allow to rest and finish cooking (about 30 minutes) to an internal temperature of 165°F as recommended by the USDA.
  8. Suggestion for sauce is a soft touch of bourbon, honey, molasses to taste. Our whole family raved at how moist & delicious it was.  It was a good experience to work with a piece of solid meat this size in The Big Easy. It did it's job to perfection once again.

43 thoughts on “Fried Ham Recipe

  1. i have a new big easy oil-less,no where does it tell me the heat range at all.
    do i turn on full or half or?

    thanks Ralph

    1. I drilled hole in lid and inserted a “grill” thermometer from an old grill….works perfect….tells me the temp all the time

  2. Come on you give a how to cook lesson on ham but step 5 says “place in the big easy and turn on”?????? Turn onto what setting???

    1. Joe, The Big Easy by design only has two settings. Off and On. Once you put the ham down into The Big Easy, just turn the cooker on you should be set! Hope this helps. – Michael

      1. Hmmm, “The Big Easy” refers to two Char-Broil products. One an oil-less turkey fryer and the other a 2 in 1 electric smoker/roaster. The latter has 15 temperature settings. Since neither product is directly referenced Joe’s question is valid and “Char-Broil” (Michael’s) response is surprisingly inadequate.

        Again, “Come on . . .”

        1. Bob –

          This recipe was made in the original Big Easy Oil-less Fryer and not the Big Easy Electric 2-in-1 Smoker Roaster. I agree I should have specified this in my comment, but just for future reference, if you were cooking this in an electric Big Easy, I would suggest that you set your power level around 13-15 to get the same cooking temperatures that the recipe is using. Sorry if there was any confusion.



      2. Unless there are several different models of the BigEasy mine has five settings on it. 4 dots and a high flame to signify the highest. Can anyone help on what setting to put a ham on. Help! the manual does little to do that. Thanks.

    2. There is only one setting on my big easy and it it called “on”. It is either on or off… There are no settings.

  3. Joe….I have one in now ….just turn it on …and put it in …a 14lb ham uncured should take about 5 hrs ….pre cooked spiral maybe 2….use the themometer that came with it … says on there temps for various items when reached

    1. gregory,

      you say 5 hours for 14 lb ham and probably 2 for spiral ham

      wouldnt that 5 hours be like 20 minutes a pound? i am thinking of trying 9.5 spiral ham i have in fridge

  4. Does anyone have any info on cooking a smoked Ham in yhe Big Easy Oil-less Fryer? How long per pound?

    1. I have cooked a Smithfield ham for 5.5 hours and it was great. About 18 minutes per pound or until internal temperature reaches 148f.

  5. recipe says glaze last 15-20 minutes of cooking

    is that last of cooking in Big Easy or after sitting covered with fiol for final 30 minutes ?

  6. Just curious if anyone has tried this glaze. Since it is just listed as “to taste” just trying to gauge what sort of ratio I would be looking at per ingredient.

    1. Steve –

      The reason it is listed as a “to taste” amount is that glazes with a medium to high sugar level tend to burn in The Big Easy if applied to early. You can glaze your ham for the last few minutes of cooking get a good coating without burning it. There isn’t really a set amount of ingredient. It’s more of just a test, taste and learn type of thing. More than likely, if there were exact amounts, it would still be a situation where you might say to yourself before the next cook – “Needs more bourbon than last time” or “There was too much honey last time.” Experiment with it and let us know what you come up with. We’d love to hear some feedback. Sorry I couldn’t give a more precise answer.

      Thanks – Michael

  7. I have a precooked ham so am i looking for the 165 core temp or so many min per pound and if so how many?

    1. Tom – With a precooked ham we would still recommend cooking 10 to 12 minutes per pound. Depending on ambient temperature this may vary a little bit. – Dustin

  8. Thanks for the response. I went for it today and turned out pretty well.
    About 8 oz honey, 1/3 cup molasses and 2/3 cup bourbon. The molasses has a very strong test so I added extra honey & bourbon that I originally planned but once it was on the ham the flavor was not as strong. I did not get to actually glaze the ham while it was cooking in TBE do to the size of the ham, but pouring some over after it was sliced was delicious. Great combination to add a new taste to the ham. Also, the ham itself got rave reviews and was honestly the most flavorful and juicy ham I have every eaten. Thanks!

    1. Awesome! Glad to hear it turned so great. Thanks for coming back to share your experience with the glaze. I’m sure it will be extremely helpful to others in our community who come across this post.


  9. Would you please provide some detail on what is meant by “brine for ham”? Also, do you brine the ham with the skin on, then take it off before cooking or remove the skin prior to brining?

    Thanks for your help.

    1. Brined Ham

      1 1/2 cup kosher salt
      1/2 cup sugar
      1/4 cup brown sugar
      1 cup pickling spice
      1 Tablespoon peppercorns
      6-8 cloves garlic
      Water to cover ham

      Dissolve the salt and sugar in a few cups of boiling water then add the pickling spice,garlic and peppercorns and simmer. Once salt and sugar are dissolved, let it cool. Chill brine, then in a food safe 5 gallon plastic bucket with lid, place the skinned ham inside the bucket. Cover with water then add the dissolved salt/sugar/spice mix. Blend by stirring. Place lid on. You must keep the ham while in the brine at 40 degrees or lower in a refrigerator for 12-24 hrs at least.

      It’s easy to do this if you have another refrigerator in your home. You’ll need to keep this cool as it brines. Then remove the ham from the brine and pat dry. Place in your preheated Big Easy. Then follow the instructions in the posted recipe. Brine it closer to 12 hrs for a less salty ham and longer for a more salty ham. You can also add other spices and liquids to add more flavor .

      Remember a brine is intended to add flavor and moisture.

      Good luck and hope this helps.

  10. please help, I have read cooking times ranging from 12 min. to 20 min. per pound. how can I plan an end point with such a wide range of times? thanks

    1. Roy – This particular recipe calls for 10-12 minutes per pound and sometimes pork can take up to 30 minutes per pound to cook, but that would be more along the lines of a pork tenderloin or rib roast. Always just be sure to check the internal temperature of the foods you’re cooking to ensure safe eating. I wish you the best of luck and Happy Holidays! – Mandy

  11. With a precooked ham, is it necessary to let it sit in brine ?
    My mother is not to Happy with me using a brine, I have looked many other things in TBE, AND so far everything have came out great ! Love looking ribs in it.
    Oh have not got the ham yet for Christmas Dinner, what would be a good precooked ham to use in the TBE ?
    I know i am pushing it waiting till last min.
    Any help would be great.

    1. Steven- While brining is a popular way to prepare ham before it is cooked, it won’t be necessary. Cooking the ham in the Big Easy will keep it nice and moist which is the primary reason for brining in the first place. Any brand of ham will work. I’m a big fan of brown sugar glaze, so you may want to think about coating it before cooking it. For more information and cooking tips, I have included a link to the cooking guide for the Big Easy. Merry Christmas! -Neil

  12. I picked up a 14 pound smoked ham today, the book says 30 minutes per pound,however that does not line up with what I am reading here. Anyone know about cooking a smoked ham?

    1. Robert – This particular recipe is estimating about 10-12 minutes per pound for an uncured ham that uses a brine. Temperature ranges can vary depending upon outside temperatures and the foods you’re cooking inside of the unit. If the 10-12 minute time frame does not seem to follow for the ham you’re cooking, be sure to adjust accordingly up to the 30 minute time frame and always keep a reliable meat thermometer around to check the internal temperatures for safe minimum readings. Happy Grilling and good luck to you! – Mandy

  13. Help! I have read the comments and appreciate the feedback form each of you, but still have a question…My BigEasy has 5 different setting for heat temp, if I am cooking a smoked ham, what setting do I use to bring the internal temp to 165. Thanks in advance!

    1. Hank – The settings that you are just the in between marks for the actual setting. These would not make the unit be hotter or colder if you have the traditional Big Easy Oil-Less Turkey Fryer. There is just one setting which is the ideal temperature range to be used. If you have the Big Easy Smoker Roaster and Grill, there are just two settings, High and Low with the marks in between just the in between marks for the actual setting as well. I hope this helps with everything! Here are the links to the Grilling Guides for each of those units for more specific information.
      Big Easy Smoker Roaster and Grill:
      Traditional Big Easy:
      Good luck on future grillings and Happy Holidays to you and yours! – Mandy

  14. I have a BigEasy Turkey Fryer and would love to know what heat setting others have used to cook a 14lbs. smoked ham. Mine has five settings and I am thinking somewhere in the fourth setting….any thoughts? Thank you.

  15. Michael,

    I have a question regarding your instruction to put it one level up “4.Using the Easy Out Shelf, place the ham into the cooking basket so it rests on the shelf one level above the bottom of the basket.”.

    I do not know what the Easy Out Shelf is. About how high off of the bottom does it place the ham? Then I can rig up a spacer and give it a try.



    1. Al – The Big Easy has many accessories that will help enhance all of your grilling experiences. One is the Easy Out Rack that can be used for vegetables, steaks, fish, etc, as well as providing a layering system in your Big Easy. Here is a link to that accessory so you can check it out. You can check out other accessories like the Rib Hooks and the accessory kits we offer for the Big Easy by visiting this link.
      The layers of the hanging basket can be used as levels for different styles of cooking. For a more detailed description of some of the accessories, check out our YouTube video we’ve put together about them. I hope this information helps and good luck to you on future grillings! – Mandy

    1. Kristine – Brining isn’t always necessary, but it helps with keeping the meat moist when cooking for longer periods of time like in this recipe. Also, in this recipe, it’s estimating about 10 to 12 minutes per pound. The temperature range in the Big Easy allows for this sort of time frame. Just be sure to keep a meat thermometer handy and check a few places. Let us know if we can help any further! Happy New Year and Happy Grilling! – Mandy

    1. Jason – This is a great question. Ham should not dry out when cooking it in the Big Easy. The lid should be left open for the majority of the cook. The lid can be closed around the end of the cook to help crisp the out skin. – Dustin

  16. I have done “Cooks” hams in the big easy and the way i prep my ham is to use the Honey Praline injectable marinade from Cajun Injector. Also I use the rub that comes with the kit, everyone that has tasted this has really enjoyed the flavor. Happy Holidays to everyone.

    1. I have a Thermos Heat Wave,same as a Big Easy oil less turkey cooker. Cooked many of turkeys in this awesome machine. This machine has multiple heat settings,well low to high. For me, high works the best. Just cooked a 9lb,4kg smoked pork shoulder. A real Canadian Ham. Skined off the rind,skin,dropped it in the basket for 2 hrs on high. A little chard on the outside but heavenly inside. Didn’t use any glaze,I was a little sketchy on glaze because I knew it would just char. Thanks everyone for all of your ideas and tips.

  17. Im going to cook a pre cooked ham in the big easy for Christmas. I want to cover the ham with a rub of sorts so it has a crispy outside but some of these posts say you don’t add the honey brown sugar bourbon type glaze until the the end. How do you add that when the ham is inside a device that is 600 degrees. I just want a simple but tasty rub for our spiral ham. It’s a 10 pounder so I figure 2 hours will get it done. Any thoughts as to what I can coat the ham with? I have done a turkey and chicken with a rub. Thanks. Merry Christmas!

  18. I have 2 questions: 1st: Should or could you score a smoked shank ham before cooking in the TBE? 2nd: I cook a bacon wrapped pork tenderloin in the oven and was wondering if I could cook that in TBE?

    1. 1. It’s always good to score a ham when being cooked in both the DES and TBE. When you do this it helps speed up the cooking process because the ham has a very thick skin
      2. Yes you can. We’ve found the results using a bacon-wrapped meat in the TBE are better because you can cook at higher heat and make the bacon crispier and not like a wet noodle.

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