Southern Maryland Stuffed Ham Recipe
Recipe
Ingredients
12 lb ham, country cured
3 lb kale
3 lb watercress
2 lb cabbage, green
1 bunch celery
1 pepper, hot red
6 tbsp salt
5 tbsp pepper, black
2 tbsp pepper, red
2 tbsp mustard seed
2 tbsp celery seed
2 tsp tabasco sauce
Recipe
Preparation
Choose a plump, thick ham with a thin layer of fat. Parboil 20
minutes. Steam and remove all skin. Cut greens in small pieces (1"
to 1 1/2"). Chop celery and pepper fine. Blanch greens, celery and
pepper in boiling water until limp; drain well. Add seasonings and
mix. Cool ham until you can handle it comfortably. Starting at the
butt end of the ham, cut three lengthwise slits, 2" long, all the way
through. Second row--two slits. Third row--three slits, so that one
slit for stuffing does not split into another. The ham is now ready
to be stuffed. With your fingers, push the seasoned greens into slits
first from the top, then from underneath, until you can feel all the
spaces have been filled. The remaining greens are banked over the top
of the ham.
To keep the ham in shape, use a large square of clean cloth. Place
ham, skin side up, on the cloth, fold the ends over tightly and pin.
Return to ham boiler and simmer 15 minutes to the pound. Let cool for
two hours in the pot liquor. Chill in refrigerator overnight, in its
cloth.
Mrs. Edward J. Edelen
Port Tobacco, MD
The Hammond Harwood House Cookbook
Servings:
1
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Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some reduced carb diet tips:
* Use splenda as a substitute for sugar.
Recipes that call for sugar can be changed to make use of splenda instead. It has a different density so you will need to experiment a little and it might not be perfect for everything, but it gives pretty good results most of the time.
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