virtus
Ultimate Member
- Aug 11, 2010
- 1,493
Feel like posting the recipe for the boiled version?
Southern MD stuffed ham????
- Thread starter Sideways
- Start date
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Feel like posting the recipe for the boiled version?
LimaVictor
Ultimate Member
Stuffed ham pizza? I just fell out of my chair!! I can't believe I haven't been to Chief's yet. Heard good stuffs about them!
I also read somewhere that Kentucky has it's own recipe for stuffed ham that was derived from the southern maryland recipe generations ago when some Mattinglys moved there.
cheifs is great! He makes the best chicken fruit samich i have ever had!
them G damn Mattingly's!
- Jul 25, 2012
- 128
I had read that a group of St. Mary's County families moved to Kentucky near the end of the War of 1812 to escape British raids.
As for all this talk about stuffed ham, you guys are making me hungry!
LimaVictor
Ultimate Member
Please do! I usually just buy the stuffing already premade and add more stuff to it as needed. I would like to make my stuffing from scratch this year!
I believe the preferred way is to have equal ratios of kale:cabbage. I would rather have more kale, and extra spicy.Please do! I usually just buy the stuffing already premade and add more stuff to it as needed. I would like to make my stuffing from scratch this year!
Marksman
Active Member
+1 , That's Eastern Shore Stuffed Ham.
Sorry to tell you this but that is not Southern MD Stuffed Ham. There are many imitations but only one original and that can only come from Southern MD using the time honored recipes we have here (hint: Anne Arundel County is NOT Southern MD).
My grandma had a recipe for stuffed ham that she used water crest she said she got it from Cpt Sam Bailey when she was shucking oysters for him. she used to have me run out to the fur rows in the feilds and pick it for here. she took it to her grave unfortunatley.
mrs bernedette welch's recipe from the 1964 treasured recipes of southern md.
i corned ham, boned, approx 8 lbs
2 cups cabbage chopped coarse
1 lb kale
1 lb mustard greens
5 lg onions chopped coarse
2 cups celelry chopped coarse veggies parboiled for 5 minutes before adding seasoning
1/8 tsp powdered garlic
2 tables spoon salt
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon dry mustard
cook 8 lb ham 30 min in pressure cooker or until 3/4 done.
cool
when cool enough make 6 slits 1 1/2 wide opposite the way the ham is cut 2 inches apart and stuff with remainder of ingredients. put ham and any stuffing in a cotton cloth, i use a cotton tea shirt, a new one. fasten so no stuffing can escape.
place in the kettle on a rack and enough water to cover the bottom of pan about 3 inches deep.cook 15 minutes more or until done.
you may also use watercresss, more or less onions and more seasoning to taste.
this is the recipe i use and its pretty standard. some st mary folks use mostly all cabbage but thats a personal preference.
i corned ham, boned, approx 8 lbs
2 cups cabbage chopped coarse
1 lb kale
1 lb mustard greens
5 lg onions chopped coarse
2 cups celelry chopped coarse veggies parboiled for 5 minutes before adding seasoning
1/8 tsp powdered garlic
2 tables spoon salt
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon dry mustard
cook 8 lb ham 30 min in pressure cooker or until 3/4 done.
cool
when cool enough make 6 slits 1 1/2 wide opposite the way the ham is cut 2 inches apart and stuff with remainder of ingredients. put ham and any stuffing in a cotton cloth, i use a cotton tea shirt, a new one. fasten so no stuffing can escape.
place in the kettle on a rack and enough water to cover the bottom of pan about 3 inches deep.cook 15 minutes more or until done.
you may also use watercresss, more or less onions and more seasoning to taste.
this is the recipe i use and its pretty standard. some st mary folks use mostly all cabbage but thats a personal preference.
You do realize that many people from Southern Maryland have moved not only across the state but across the country. In many cases people find that they need to substitute ingredients for what is available.
Please do! I usually just buy the stuffing already premade and add more stuff to it as needed. I would like to make my stuffing from scratch this year!
Will post both recipes tonight.
It's the SoMD water that makes the stuffed ham so good.
The trick is to be down stream of a large metropolis
LimaVictor
Ultimate Member
Ha!It's the SoMD water that makes the stuffed ham so good.
The trick is to be down stream of a large metropolis
That and a nuclear power plant in our back yard make up the other secret ingredient!
Maybe on your side! we have 13 megawatts of pure coal burning goodness on this side
watercress grows rite here in our parts of the woods! the birds carry it around in their poo poo! I asked my dad about it last night while i was looking for my grandmothers rice pudding and apple cobbler recipes. He said that watercress is from an old recipe that used to float down here in 7D. He said that petered out because alot of people lost a taste for watercress through the years.
pskryja
Active Member
I would be intersted! I am also pretty handy in the kitchen.
Will your your wife's class qualify attendees for a MD HSL (Ham Stuffer License)?
Polecat
R.I.P.
Can not get the license unless you are a genuine Smib.
I guess Patty and I are SOL then! The minute she saw Mdeng's offer, she called and asked me if we were busy on Sunday!
I guess the fact that I used to teach at the Waldorf campus of UMUC does not count? And before you ask, I actually commuted from Essex to Waldorf twice a week to teach classes at the college center in Waldorf. Got addicted to Wall's Bakery too!
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