Fried Ham Poppers

Just fork it

Fork it. This thing is going to kick you like a mule

Y'all are in for a treat today because Gordon Elliott, my longtime friend and producer

is going to be preparing this recipe with me. We're doing a quick and easy potty favor

Now, Gordon, you are going to be making the sauce. I am

And I have been making this Jezebel sauce for years. When I would do large catering jobs

I would serve a lot of fresh baked hams, and I would want a sauce to go with it

Jezebel, we all know, was a very hot woman, right? Well, you call a woman a Jezebel here in the South

Yes, a Jezebel when she's red hot. I never loved for that red butler anyway

No! I was just waiting for you. Yeah. Yeah, yes. Calories, calories, calories

That's all they're ever talking about. So our sauce for these ham poppers

are gonna have a little bite to them. She gonna be a little bit on my hot side Yeah because I just put half a cup a little more than half a cup of horseradish in there Yes Okay All right Now I got a beautiful ham steak here y

Mm-hmm. And I'm just going to trim that fat off. This thing is going to kick you like a mule because I'm just putting in three tablespoons of dry mustard

and I'm about to add a tablespoon of ground pepper on top of the horseradish

Yes, that's why she's called a Jezebel sauce. Holy moly, she's quite some wild woman

And can I smooth it out a little with some Savannah honey? Do I squish these, or do I just..

I would squish them, honey. Squish them with my hand would probably be the best way

Yeah, or you know what, a potato masher. Okay, all right. Let's see if we got a potato masher

You know what, now let me, it's too late now. How about fork it? Just fork it. Fork it

Okay. All right, I'm going to start with a cup and a half of flour

How's this looking, Paula? I've never made this before. Gordon, it's looking good

Okay. I got a cup and a half of flour, Gordy. Mm-hmm

And one and three quarters cup of buttermilk It important when you measuring that you keep your measuring cup on a counter

because it needs to stay level. If you try to hold it and measure

it moves around. All right, we're going to put... One teaspoon of baking powder

Baking powder, yes. Way to go, Gordy. Okay. We'll do that. We're going to make a batter, y'all

You don't want to pour it all in at once, right? Well, I do it so it's, I do it a little slower, like, you know, so you can maneuver and manage the..

Thank you, baby. You're welcome. Okay. So you can kind of keep it from being too, too lumpy

Oh, yeah. Okay. There we go. I think that batter's just about done

Okay, now get out of my way so I can fix it, please. Get out of that way. See, you were being too timid with it

Okay. All right, we got our deep fryer set. Let's set it on, like, 350, please

Okay, drop them down. Yes, Captain. All right, now, you see I'm getting all the lumps out of this, Gordy

Oh, that's beautiful. Yes. So we're just going to take these, and let's get a few at the time

Okay. Why don't you want to just drop all of them in? Well, you could, but then you would have one big clumped-up mess

See we got to drop them individually I like this See they going to the bottom When they get cooked do they come back up Yeah they pop back up Okay

Okay, perfect. Now see how easy that was, Gordy. Oh, that is beautiful

See, they're like donuts. Just keep rolling. If they get too heavy on one

side, Gordy, they won't roll. You know, this all looks so easy sitting in that chair over there

So a toothpick would be a great way to serve this with

Okay. Because sometimes people have parties, and they don't want to use forks

You know, they don't want anybody to feel like they're going to eat a meal, so you don't want them to have a fork

Isn't this good, Gordy? Don, it's good. I thought that sauce was going to be too hot

With the ham. Gives it just what you want. It's good. Okay

So y'all just come up. You can get a plate. Come on. Or you can use a toothpick

Come on. Go, go, go, go, go.