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Southern Maryland Stuffed Ham Recipe
|Kale||3 Pound, chopped (Thickest Stems Discarded)|
|Green onion||1 Pound, chopped|
|Field cress/Watercress||1 Pound, chopped|
|Cabbage head||2 Medium, chopped|
|Mustard seed||4 Tablespoon|
|Celery seed||2 Tablespoon|
|Ground red pepper||4 Tablespoon (3 Tablespoons Plus 1 Teaspoon)|
|Salt||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Corned ham||15 Pound|
Serving size: Complete recipe
Calories 11281 Calories from Fat 4228
% Daily Value*
Total Fat 334 g514.4%
Saturated Fat 101.1 g505.4%
Trans Fat 0 g
Cholesterol 3840.1 mg
Sodium 83308.3 mg3471.2%
Total Carbohydrates 292 g97.3%
Dietary Fiber 103.2 g413%
Sugars 51 g
Protein 1448 g2896.1%
Vitamin A 5213.6% Vitamin C 4076.8%
Calcium 407.3% Iron 364.1%
*Based on a 2000 Calorie diet
Remove all skin from ham except near hock.
Trim all but 1/2 inch layer of fat from ham.
Pierce ham using long, slender, sharp knife, driving knife straight down and stopping 1 inch from bottom.
Repeat, spacing staggered rows of slits 1 to 1 1/2 inches apart, until entire ham is covered with slits.
Fill each slit with vegetable mixture until stuffing can be seen at top.
Spread layer of stuffing on piece of cheesecloth large enough to surround ham.
Set ham on cheesecloth.
Pat remaining stuffing over top of ham.
Bring cheesecloth up and around ham, distributing stuffing evenly, and secure with strong twine.
Transfer ham to large pot.
Add enough hot water to cover.
Place over medium-high heat and bring to boil.
Reduce heat, cover and simmer about 15 minutes per pound.
Remove lid and let ham cool to room temperature in liquid.
(If prepared ahead and refrigerated, remove from refrigerator about 1 1/2 hours before serving.)