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Stuffed Ham Recipe

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This recipe for Stuffed Ham, by , is from Jane's Family Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Taylor
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
corn (preferred)ham or mash,
head of cabbage
kale (frozen, if necessary)
spring onions
onions
2 celery stalks
salt to taste
celery seed
mustard seed
crushed red pepper
cheese cloth

Directions:
Directions:
Prepare: Chop and add all ingredients 2 days before stuffing ham. All spices are to your taste. Mother prefers to boil her ham, but you can bake it, with foil on the top, at 350 degrees, make sure to put water in the bottom of the ban. Do not let the water run dry. Check size of ham for baking hours.

(Approximately: 16lbs. ham will take 4 hrs to cook)

After 2 days cut deep slits about 2 inches apart all over the top of the ham, insert stuffing into the slits until all of the stuffing mix is gone, wrap the ham in cheese cloth, boil in a deep pot, let ham cool before storing in the refrigerator for 2 days.

Personal Notes:
Personal Notes:
"Your cooking time does not start until your pot starts boiling."
"I've never seen a ham cooked on top."

 

 

 

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