Southern Maryland Stuffed Ham |
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Prep Time: 0 Minutes Cook Time: 160 Minutes |
Ready In: 160 Minutes Servings: 8 |
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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. Ingredients:
7 - 10 lb.) ham (use corned bone-in ham for that authentic southern maryland taste) |
1 head cabbage |
2 lbs. kale |
1 lb. onions |
1 bunch scallions |
1 tbsp. red pepper |
2 tbsp. mustard seed |
2 tbsp. celery seed |
1 tsp. tabasco sauce |
3 tsp. ground red pepper |
2 1/2 tbsp. salt |
cheesecloth or old pillow case |
Directions:
1. Chop onions and greens.
2. Mix seasonings with greens.
3. 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.
4. Press seasoned stuffing into slits until they will hold no more.
5. Put ham in pillow case or cheesecloth; add left over stuffing, tie closed.
6. 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.
7. Turn off heat.
8. Let ham cool in the water (about 2 hours).
9. Remove and drain.
10. Chill in refrigerator overnight, in its cloth. Serve cold.
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