Southern MD stuffed ham????

Ngrovcam · Nov 22, 2016

So, lemme get this straight...

1. Buy a corned ham at McKay's.
2. Mixed cooked cabbage and kale,
with maybe some onions.
3. Poke some deep holes in the ham.
4. Fill the holes with the green stuff.
5. Wrap the ham tightly in something
clean and white.
6. Boil the wrapped hms for a coupla
hours.
7. Let the ham cool.
8. Serve chilled or at room temperature.

Is that it?

Anyone ever hear of slicing the corned
Ham in a spiral cut so that you are laying
it open like an unfolded jelly roll, and
putting the stuffing on the unrolled ham
then rolling it back up and tying it securely
before wrapping and boiling?

Inigoes · Nov 22, 2016

It's easier to place an order at Saint Inigoes General Store, or WJ Dent and sons (aka Chiefs) :innocent0

buellsfurn · Nov 22, 2016

Ngrovcam said:
So, lemme get this straight...

1. Buy a corned ham at McKay's.
2. Mixed cooked cabbage and kale,
with maybe some onions.
3. Poke some deep holes in the ham.
4. Fill the holes with the green stuff.
5. Wrap the ham tightly in something
clean and white.
6. Boil the wrapped hms for a coupla
hours.
7. Let the ham cool.
8. Serve chilled or at room temperature.

Is that it?

Anyone ever hear of slicing the corned
Ham in a spiral cut so that you are laying
it open like an unfolded jelly roll, and
putting the stuffing on the unrolled ham
then rolling it back up and tying it securely
before wrapping and boiling?

have the ham de boned cut slices in the ham creating pockets don't forget red pepper don't boil it in your house I love the ham but it will smell up the house

Overboost44 · Nov 22, 2016

44man said:
Then make your own, it's not rocket science. And it's kinda fun.

I didn't consider it and now I can't pull it all together in time. Maybe for Christmas

JPG · Nov 22, 2016

https://stuffedham101.wordpress.com

Mdeng · Nov 23, 2016

Ngrovcam said:
So, lemme get this straight...

1. Buy a corned ham at McKay's.
2. Mixed cooked cabbage and kale,
with maybe some onions.
3. Poke some deep holes in the ham.
4. Fill the holes with the green stuff.
5. Wrap the ham tightly in something
clean and white.
6. Boil the wrapped hms for a coupla
hours.
7. Let the ham cool.
8. Serve chilled or at room temperature.

Is that it?

Anyone ever hear of slicing the corned
Ham in a spiral cut so that you are laying
it open like an unfolded jelly roll, and
putting the stuffing on the unrolled ham
then rolling it back up and tying it securely
before wrapping and boiling?

You are missing the key ingredients in the receipt. Onions are a must, and there is a whole list of seasoning that needs to be added. I will post my families receipt later today. It is not a secret and has been published in several local cook books.

Some will have the bone removed from the ham (the way we do it). We fill the bone cavity with stuffing. Then using string we tie the ham up tight with a net pattern. Once everything is tied we cut a few more narrow deep holes and then fill them with stuffing. The stuffing needs to rest for a short time once mixed together before filling the ham. Slicing the ham can be a bit of a chore due to all of the irregular shapes caused by deboning and poking of holes so a spiral slicer would probably jam up.

For the wrap you can use cheese cloth but you will loose stuffing while cooking. We use "New and Clean" white pillow cases. They can not be reused.

Cooking the ham is also a real chore. This should be done outside due to the strong aroma. We use propane burners with plywood walls to keep the wind from cooling the flames. The water must be kept over the ham and at a low boil. You can't set it and forget it.

The ham must be removed from the water as soon as the cooking time is reached. (the fat from the ham will congeal in the stuffing and make it greasy) It is easy to over cook them because they will continue to cook for an hour after removed from the water. Now think of how you are going to remove a 15/20 pound ham from a large pot of boiling water. Someone always gets scalded. We have tried to use crab cooker cages with limited success. The hams are normally to big for the cage and we have some mega pots.

We have found that it is best to let the ham rest in a cooler for several hours to cool before moving to the refrigerator. It is then left for 48 hours in the fridge before slicing.

LimaVictor · Nov 23, 2016

Mdeng is correct. :party29:

There is seasoning to be added. We like ours spicy so we add more red pepper flakes.
Get your CORNED ham deboned by the butcher. Easier that way.
Butterfly it open and put a bunch of stuffing inside. Roll it back up and tie it up.
Cut more holes into the ham from the outside and stuff some more. Any extra stuffing, you can "cover" the ham with as you enclose it in cheesecloth or pillow case.
DON'T cook your stuffing beforehand. Gotta be raw since you will be boiling the ham for hours.
BTW, the water left over from the boiling of the ham makes a nice base stock for stuffed ham soup... :innocent0

A freakin' BEAUTIFUL thing when the temps really drop this winter.
I will usually freeze a few water bottles filled with the stock and use it to make the soup later on. Throw in some ham, cabbage, kale (I've used spinach), potatoes and that'll warm ya up some :thumbsup:

TheWhiteBuffalo · Nov 23, 2016

JPG said:
https://stuffedham101.wordpress.com

This is the church where I get mine from. Spicy as heck.....and so delicious!

I picked up three pounds.

kstone803 · Nov 23, 2016

26 pound ham last night with 9 pounds of stuffing. Cooked til around 4. Rested outside from 0400 to 0630 now it's in the fridge. Will get sliced tonight when I get home from work. Then distributed all over MD and PA then the remainder will be used on stuffed ham pizza with thin crust.

pbharvey · Nov 23, 2016

Inigoes said:
It's easier to place an order at Saint Inigoes General Store, or WJ Dent and sons (aka Chiefs)

We were down that way hunting yesterday and stopped in there for lunch. I got a stuffed ham sandwich (first time every tasting it) and it was really good.

DaveP · Nov 23, 2016

Came home from work the other evening to find heaping plates of it in fridge.
Son's GF and family made a few earlier in the week. She dropped a bunch off.
I didn't have to make it, didn't have to buy it, only have to eat it.

Matlack · Nov 23, 2016

I just pulled mine out of the pot. Its my first time trying to make it. My wife is from SoMd and I have had it down there with her family. They dont make it often and I've never tried to make it before. The broth is spicy. Whoa is it spicy. I just threw the bone in the pot to boil a while longer to add more flavor to the broth. I dont want to toss the broth, so I have to figure out something to make with it. Any ideas?

Ngrovcam · Nov 23, 2016

You guys are great... Really! So
generous with recipes and tips.
Thank you ever so much.

As I noted earlier, I am a NY-er who
married a SOMD girl and then lost the
argument about where we were going
to live...so, here I am...and I DO
love living on the Bay here in
"Cawvert" County...if only we could
do more to change the political bent
of the state, Maryland could be a
paradise!!!

A truly Happy and Healthy
Thanksgiving to all of you and yours.
We are so very very blessed...thank
you, Lord.

Inigoes · Nov 23, 2016

Matlack said:
I just pulled mine out of the pot. Its my first time trying to make it. My wife is from SoMd and I have had it down there with her family. They dont make it often and I've never tried to make it before. The broth is spicy. Whoa is it spicy. I just threw the bone in the pot to boil a while longer to add more flavor to the broth. I dont want to toss the broth, so I have to figure out something to make with it. Any ideas?

Toss in some butter beans, cabbage, and onion and call it soup :yummy:

BigBull · Nov 24, 2016

Just finished carving my ham. I use mostly kale and cress with a head of cabbage.

Ngrovcam · Nov 24, 2016

Wow, BigBull...THAT is beautiful!!!!

kstone803 · Nov 25, 2016

Matlack said:
I just pulled mine out of the pot. Its my first time trying to make it. My wife is from SoMd and I have had it down there with her family. They dont make it often and I've never tried to make it before. The broth is spicy. Whoa is it spicy. I just threw the bone in the pot to boil a while longer to add more flavor to the broth. I dont want to toss the broth, so I have to figure out something to make with it. Any ideas?

Soup. Or just cook a big batch of kale in it

kstone803 · Nov 25, 2016

Just ate scrambled eggs with stuffed ham. Great start to the day.

Ngrovcam · Nov 29, 2016

Just picked up a pound at the country store
at the corner of Oliver's Shop Road and
Route 6....$12.99 a pound, but very
good and is inspirational.

My SOMD wife won't make it, as that
chore was relegated to her older sister.
Will have to consult with "Sis" and go
over some of your previous posts to
figure out how to do it...lottsa great
gouge here from you guys!!!!

Loved
the idea of stuffing the green stuff
while raw...I'd have cooked it first.
Just need a corned ham and some
greens and spices...haven't decided
about bone in or out...easier out, I
guess, but I wonder if boneless means
a loss of some flavor?
McKay's, here I come!

Tomcat · Nov 30, 2016

Only advice I can give is that recipes vary by the area of the county they come from. The ratio of kale to cabbage and the spices mostly. Bone out gives you someplace to put the stuffing other than slices around the ham.

Southern MD stuffed ham????

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