Southern MD stuffed ham????

Gee, maybe I will have to sample
different ones!!!! Time to visit
beautiful St Mary's County!!!!

Oh, the humanity!!!!

Those pictures got my mouth watering.......that's one thing we ain't got here in SW Fl......I would almost drive all the way back to SoMD just for the Stuffed Ham. Happy Holidays from SW Fl.

Thank you for posting that video. I really enjoyed it.

And now I'm hungry for some stuffed ham!

Mdeng, did you ever get a chance to
find your family's recipe? We (I) don't
need secrets...but would surely
appreciate a list of the spices. Eager
to try making this classic...

Outerlimits said:

Those pictures got my mouth watering.......that's one thing we ain't got here in SW Fl......I would almost drive all the way back to SoMD just for the Stuffed Ham. Happy Holidays from SW Fl.

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Make some for yourself. It's not that hard, just time consuming getting all the ingredients prepped. You might have trouble finding a corned ham down in FL but an actual butcher could probably help you out.

I've lived in MD all 6 decades of my life and this thread is the first I have ever heard of stuffed ham.

Dang that looks good!

My 3rd grade teacher introduced us to stuffed ham.

I need to collect the recipe from my mom's cookbook and will post it...

I only hope the ditto it was printed on has survived all this time.


Sent from my iPhone using Tapatalk

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sorry about how this appears but I am not smart enough to fix it. this is an old recipe from a market that is no longer around. its pretty good. I am not home so I cant get to my recipe which is just a 100 year old Leonardtown recipe anyway.

Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr
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Yield:15 to 20 servings
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Ingredients



1 (20 to 22-pound) corned ham, boned


10 pounds cabbage



1 to 1 1/2 pounds kale

3 pounds onion


2 1/2 to 3 tablespoons crushed red pepper


1 to 1 1/2 tablespoons black pepper


1 package cheesecloth


Add Checked Items To Grocery List


Directions

Trim excess fat from ham.


Preheat oven to 400 degrees F.


Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.


Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1 to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.


When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.


When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.


Recipe courtesy of Raley's Town and Country Market, Ridge, MD


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Total Time:5 hr 42 minPrep:30 minInactive:12 minCook:5 hr
--------------------------------------------------------------------------------


Yield:15 to 20 servings
--------------------------------------------------------------------------------






Ingredients


1 (20 to 22-pound) corned ham, boned



10 pounds cabbage


1 to 1 1/2 pounds kale

3 pounds onion

2 1/2 to 3 tablespoons crushed red pepper

1 to 1 1/2 tablespoons black pepper

1 package cheesecloth

Add Checked Items To Grocery List

Directions

Trim excess fat from ham.


Preheat oven to 400 degrees F.


Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.


Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1 to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.


When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.


When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.


Recipe courtesy of Raley's Town and Country Market, Ridge, MD

I just picked up 5 pounds yesterday from Piney Point Market. I think I consumed about half of it already...LOL.

I had some for Thanksgiving and thought I would skip making one for Christmas since I ate so much of it then. Now I am craving it.
Gonna run aroun tomorrow and see if I can grab a couple pounds somwheres.
DANG, I knew I shoulda made one! Lol

I picked some up the other day...
barely got it home...tasted great and
what I remembered from my
sister-in-law's version and other
venues. But the above recipe (Thank
you, 44Man...) says to bake the
stuffed ham...I thought it was boiled.
Also, seems to me there were some
other spices in there, like coriander
seeds...which I think give that
distinctive savory flavor I love.
Thoughts?

Here are some old recipes that I have saved. Not sure where I sourced some of these.

BigBull said:

Here are some old recipes that I have saved. Not sure where I sourced some of these.

Click to expand...

is that an old st marys cookbook from one of the old schools???

i have several books like that from down here.

cool whatever book it is.

Guess what time it is????!!!!!!

Yeaaaayyyyy!

Gonna make it this season!

This Noo Yawka married hisself a
13 generation Southern Maryland girl
just to get the read deal...the stuffed
ham, I mean.

was just talking mds mdeng last Saturday in Annapolis I think he said 20 hams this holiday season

We were just talking about these hams at work yesterday, can’t wait to go to parties and get my munch on.

buellsfurn said:

was just talking mds mdeng last Saturday in Annapolis I think he said 20 hams this holiday season

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The count is now at 31. We will be cooking them all next weekend starting with prep on the 17th.

Mdeng said:

The count is now at 31. We will be cooking them all next weekend starting with prep on the 17th.

Click to expand...

a lot people don't like the smell when their cooking i like it

Saint Inigoes General Store has been selling it by the pound for a few weeks now.

240-258-5021

buellsfurn said:

a lot people don't like the smell when their cooking i like it

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We cook them outside on propane burners using large stainless steel pots. We use plywood or cinder blocks to block the wind.

I have cooked one in the kitchen and the smell stayed in the house for weeks.