Southern Maryland Stuffed Ham
From mrjwjohnson 15 years ago
- 160 minutes to make
- Serves 8
The history of Stuffed Ham dates to early 17th-century Maryland, where, it is believed, slaves working on the plantations created the recipe. Once the plantation owner tasted the delicious blend of pork and greens, the stuffed ham found its place on the master's dining table and became a traditional Easter dish. Read more See less
Ingredients
- 7 - 10 lb.) ham (use corned bone-in ham for that authentic Southern Maryland taste) shopping list
- 1 head cabbage shopping list
- 2 lbs. kale shopping list
- 1 lb. onions shopping list
- 1 bunch scallions shopping list
- 1 tbsp. red pepper shopping list
- 2 tbsp. mustard seed shopping list
- 2 tbsp. celery seed shopping list
- 1 tsp. Tabasco sauce shopping list
- 3 tsp. ground red pepper shopping list
- 2 1/2 tbsp. salt shopping list
- cheesecloth or Old pillow case shopping list
How to make it
- Chop onions and greens.
- Mix seasonings with greens.
- Cut 2 inch slits (pockets) on a 45 degree angle, in the ham. Alternate 3 pockets then 2 pockets, making sure they are not parallel.
- Press seasoned stuffing into slits until they will hold no more.
- Put ham in pillow case or cheesecloth; add left over stuffing, tie closed.
- Put ham in large pot and cover with water. Simmer or boil slowly for 20 minutes per pound or till internal temperature reaches 160°. Reduce cooking time by 1/2 hour when using precooked ham.
- Turn off heat.
- Let ham cool in the water (about 2 hours).
- Remove and drain.
- Chill in refrigerator overnight, in its cloth. Serve cold.
The Rating
Reviewed by 8 people-
Boy, does this ever sound so unique and delicious! I love the method of cooking here, as well as the history behind the recipe! An easy 5 from me!
juels
in Clayton loved it
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I have not eaten any of this in so long! Thanks for the memories and thanks for posting a unique recipe!
clbacon
in Birmingham loved it
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This is one of those classic Maryland dishes I never got to try before I left that beautiful state. I think a Spring get-away to the Eastern Shore is going to be in the near future....including to a restaurant that serves this. Any recommendations ...more
crabhappychick
in Pittsburgh loved it
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