Southern Maryland Stuffed Ham Recipe
Ingredients
| Ham | 1 16 Pound | |
| Kale leaves | 2 1/2 Pound, chopped | |
| Cabbage | 2 1/2 Pound, diced | |
| Yellow onions | 2 Pound, finley diced | |
| Green onions | 4 Bunch (100gm), finley diced | |
| Celery seed | 2 Tablespoon | |
| Mustard seed | 2 Tablespoon | |
| Salt | 1 1/2 Tablespoon | |
| Ground black pepper | 1 Tablespoon | |
| Cayenne pepper | 1/4 Cup (16 tbs) |
Directions
Trim the ham rind and fat.
In a saucepan blanch the kale and cabbage in boiling water for 5 minutes.
Drain and reserve the liquid.
Run the kale and cabbage under cold water and drain, pressing to extract the excess liquid.
In a large bowl mix together the kale, cabbage, onions, celery and mustard seeds, salt, and peppers.
Preheat the oven to 325°.
Make deep slits in the ham, perpendicular to the bone.
Pack the slits with the vegetable mixture, pushing the mixture into each slit until packed firmly.
Cover the ham with the remaining stuffing.
Wrap the ham in a large piece of tightly woven cheesecloth, using kitchen twine to secure.
Place the ham in a large stockpot with a rack on the bottom to prevent sticking.
Cover with the reserved vegetable liquid.
Cook the ham for 20 minutes per pound or until the ham is heated through, allowing the stuffing flavors to penetrate.
Store the ham in the refrigerator until 2 hours before the party.
Remove the cheesecloth.
Let the ham sit at room temperature.
Slice the ham thinly from the top down toward the base
In a saucepan blanch the kale and cabbage in boiling water for 5 minutes.
Drain and reserve the liquid.
Run the kale and cabbage under cold water and drain, pressing to extract the excess liquid.
In a large bowl mix together the kale, cabbage, onions, celery and mustard seeds, salt, and peppers.
Preheat the oven to 325°.
Make deep slits in the ham, perpendicular to the bone.
Pack the slits with the vegetable mixture, pushing the mixture into each slit until packed firmly.
Cover the ham with the remaining stuffing.
Wrap the ham in a large piece of tightly woven cheesecloth, using kitchen twine to secure.
Place the ham in a large stockpot with a rack on the bottom to prevent sticking.
Cover with the reserved vegetable liquid.
Cook the ham for 20 minutes per pound or until the ham is heated through, allowing the stuffing flavors to penetrate.
Store the ham in the refrigerator until 2 hours before the party.
Remove the cheesecloth.
Let the ham sit at room temperature.
Slice the ham thinly from the top down toward the base
Chef
