Deep-Fried Fresh Ham
This chef-curated Deep-Fried Fresh Ham offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 36g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 344 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Deep-Fried Fresh Ham offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Deep-Fried Fresh Ham to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Deep-Fried Fresh Ham, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Ingredients:
- 1 lb.(500g) fresh boneless uncured ham
- 1/2 tsp. salt, or to taste
- 5 tbsp soy sauce
- 8 cups ( 2 litres) vegetable oil for deep-frying; uses
- about 3 1/2 oz (100ml)
- 3 oz (100g) scallions, chopped
- 3 oz whole scallions
- a thumb-sized ginger, crushed
- 1/4 tsp. ground Sichuan peppercorn
- 3 1/2 tbsp rice wine
- 1/4 tbsp (100g) sweet fermented flour paste or sweet
- bean sauce
- 7 tbsp (100g) cornstarch (cornflour)
- one egg, beaten
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Boil the ham in water to cover until the colour changes from pink to whiteStep 2: Technique & Execution
Remove, drain and rinse in cold waterStep 3: Technique & Execution
Cut into 13 slices and stack in a large, heat-proof bowl in the ham's original shape. 2Step 4: Technique & Execution
Blend together 3 tbsp of the soy sauce, the chopped scallions, ginger, and 2 1/2 tbsp of the rice wine and pour over the hamStep 5: Technique & Execution
Place in a steamer and steam for 1 hourStep 6: Technique & Execution
Remove the ham, drain, and set aside. 3Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 344 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 36g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 12g | Wholesome dietary lipids for micronutrient absorption |
Deep-Fried Fresh Ham
This chef-curated Deep-Fried Fresh Ham offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Boil the ham in water to cover until the colour changes from pink to white
Technique & Execution: Remove, drain and rinse in cold water
Technique & Execution: Cut into 13 slices and stack in a large, heat-proof bowl in the ham's original shape. 2
Technique & Execution: Blend together 3 tbsp of the soy sauce, the chopped scallions, ginger, and 2 1/2 tbsp of the rice wine and pour over the ham
Technique & Execution: Place in a steamer and steam for 1 hour
Technique & Execution: Remove the ham, drain, and set aside. 3
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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