Southern Maryland Stuffed Ham Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 18 to 20 lb corned ham, skinned, boned and tied (butcher can do this)
10 lbs cabbage, chopped
3 lbs onions, chopped
1/2 lb kale, chopped
3 Tablespoons crushed red pepper
2 Tablespoons black pepper
2 Tablespoons salt
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Directions: |
Directions:Finely chop vegetables. With hands, mix vegetables with remaining ingredients. With a sharp knife, cut deep holes in ham about 2 inches apart on top in rows. Be careful to not cut string. Push mixture into each hole to full. Wrap ham in cheesecloth or regular cloth. Put in large pot with dish on bottom (to prevent burning and sticking), cover with water and cook for 15 minutes per pound less 1/2 hour. Turn off heat and let ham cool in water. Remove. Serve cold. |
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Personal
Notes: |
Personal
Notes: I could not resist putting this in exactly as my grandmother wrote this recipe. Something to keep in mind is my grandmother was making enough to share with her 15 children and their families.
I have never had to make this dish but I have eaten what others have made many times.
My dad just guestimates the amount of vegetables based on the size of the ham he buys.
In my family this is usually served around the holidays and is paired with hot pancakes and fried eggs to start the day right.
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