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This recipe for MARYLAND STUFFED HAM, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minnie Candy
Added: Thursday, June 1, 2006


1 cured 12 lb. Ham
Cheese Cloth for wrapping ham
3 lb Kale
1 lb Watercress, chopped fine
2 lb. Green Cabbage, cored and chopped fine
2 C. Celery, chopped fine
1 C. Green Onions, chopped
1/2 tsp. ground Black Pepper
1 1/4 tsp. Dry Mustard
1/4 to 1/2 tsp. Tabasco Sauce, or more to taste
1 12 tsp. Salt or to taste
1/2 tsp cayenne Pepper
Cold Water

1. To Prepare the ham for stuffing: Unless the wrapper instructions advise otherwise, soak the ham overnight in enough cold water to cover. Drain and scrub the surface of the ham with a stiff brush. Place ham in a roasting pan with a tight-fitting lid. Cover with fresh cold water and bring to the simmering point only. DO NOT BOIL.
Simmer the ham 2 hours and remove from water immediately to prevent over cooking. Reserve ham broth. Cool ham and remove skin and excess fat. Ham is now ready for stuffing.
2. To Prepare the stuffing: Place all stuffing ingredients in a large kettle. Cover with cold water and stirring bring to a rapid boil. Boil only until the vegetables are limp. Remove from heat. Drain vegetables well in a sieve over a large bowl, reserving the broth. Turn the vegetables into another bowl. Check for taste, add more Tabasco sauce and salt if desired.
3. To Stuff the Ham. With a share carving knife, make X- shaped cuts 3 inches deep and 1 inch apart all over the surface of Ham. Starting on the underside of the Ham , using a wooden spoon spread the cuts to form pockets. Using finger, fill the pockets with as much vegetable mixture. as possible, pushing filling down with the handle of the wooden spoon. Continue this way all around the Ham.
4. Place stuffed ham in the center of a large piece of double thickness cotton cheesecloth. Arrange any remaining stuffing evenly over the top of the ham. Tie or sew the cheesecloth around the ham to hold the stuffing in place.
Return the stuffed ham to the roasting pan, add the reserved ham broth, reserved vegetable broth and enough water to cover the ham completely. Cover and return the liquid to a rapid boil. Reduce heat and simmer a additional 15 min. per pound, adding water as needed to keep ham and stuffing covered. When cooking time is finished, remove from heat. and allow to cool in the broth for 1 hour.
Remove from broth, unwrap and discard the cheesecloth. Place stuffing on top of the ham or in a vegetable dish and serve on the side. Slice and serve.

Preparation Time:
Preparation Time:
Serves 16.
Personal Notes:
Personal Notes:
Takes a bit more work than the usual ham, but very good at family get-to-gathers. My Son-in-law Larry told me about having eaten this kind of ham, it sounded so good, I went looking for a recipe so I could try it out.




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