Southern MD stuffed ham????

Mdeng · Nov 23, 2015

Overboost44 said:
That is a lot of ham!

We are still cooking and will have the burners going well into tomorrow morning.

Mdeng · Nov 23, 2015

mcbruzdzinski said:
Are you going to offer classes again any time soon?

Maybe after the holidays. I have to talk my wife and mother into it again.

Mdeng · Nov 23, 2015

One of many on the burners tonight.

firemanyz · Nov 23, 2015

mdeng I think we will need you to make two for the gunbash

. Maybe we could try throwing a little smoke on one of them to see how it turns out. Just a thought. I have not had anything smoked yet that was not good. On a side note we will be setting a date soon and a gun list. Hope to see you this year.

Tomcat · Nov 24, 2015

History of Stuffed Ham

History of Stuffed Ham http://www.thebaynet.com/articles/1115/stuffed-hams-origin-is-a-mystery-but-its-exclusive-to-region.html

LimaVictor · Nov 24, 2015

Mdeng said:
One of many on the burners tonight.

Dang Mdeng, I can smell it through the computer screen! :thumbsup:

kstone803 · Nov 24, 2015

Three of us are getting together to stuff hams tonight and I'll cook it over night and get up every 2 hours to check temp and water level.

Alea Jacta Est · Nov 24, 2015

...mine arrives at 1500 tomorrow. From Dent's.

Can't wait.

Overboost44 · Nov 24, 2015

I picked put the ham from McKays today. It is delicious though they do it a little differently than St. Inigoes. The stuffing is on the side and you mix it together. It's all good, just different. Nice kick to it too!

kstone803 · Nov 25, 2015

30 pound ham (with bone and skin) and about 9 pounds of stuffing. Started it at 2100 and it was done around 0430. Currently sitting in the fridge after a nice stop on the cold deck for about an hour. Can't wait to get home and slice it/eat half of it.

mcbruzdzinski · Nov 25, 2015

Mdeng said:
Maybe after the holidays. I have to talk my wife and mother into it again.

I know Patty is interested and I may just tag along too!

Mdeng · Nov 25, 2015

mcbruzdzinski said:
I know Patty is interested and I may just tag along too!

Maybe we can set something up for you. I will see what I can do tomorrow when I have them both together.

We started slicing tonight. After cooking we allow them to rest/cool for several hours then into ths fridge for 24 hours.

26 pounds of delicious. :yummy:

firemanyz · Nov 25, 2015

Yum yum yum yum yum yum yum yum yum yum yum

mcbruzdzinski · Nov 26, 2015

Looks great MDENG!

BigBull · Nov 26, 2015

Here are the before and after pictures of my ham this year. I like mine with water cress and kale.

Sent from my Nexus 6 using Tapatalk

vgplayer · Nov 26, 2015

I tried some from Nicks PF yesterday. Very spicy just the way I like it. I should have bought more.

Sideways · Dec 23, 2015

Awesome!
Enjoy the holidays :party29:

Tomcat · Nov 18, 2016

Surprised no one has bumped this for this year so here we go. When I first got to St.Mary's 45 years ago Stuffed Ham was pretty much a St.Mary's County thing. I knew people born and raised in Waldorf that had never heard of it. Over the years it has spread. Guess it was too good to keep to ourselves :shrug:

http://www.thebaynet.com/articles/1115/stuffed-hams-origin-is-a-mystery-but-its-exclusive-to-region.html

kstone803 · Nov 18, 2016

I'll be stuffing hams Tuesday per tradition. Need to make sure my propane bottles are full.

Ngrovcam · Nov 19, 2016

Glad to see this thread revived...
Clearly a local tradition akin to
"It's A Wonderful Life!"

May try making one this year...

Am a NY-er who married a SOMD girl (family on dad's side landed in Port
Tobacco in 1757 and stayed...100 years later than her mother's side.) whose
sister used to make these every year.
Sis no longer able to cook.

I live near Prince Frederick so may hit
up Nick's, or make the pilgrimage to
McKay's, to buy some as a sample.

Keep this tradition alive!

Southern MD stuffed ham????

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