jtarpley59
live free or die
My butcher and more in Annapolis.
McKays or Nicks. Make sure you have the bone removed by chissle not cut out. My wife and I make several each year. Don't cut the greans to fine or they will turn to mush when cooked and trim as much of the fat off as possible the greese will collect in the greens and make it slimmy.
OK folks, I see two different terms here, corned ham and stuffed ham. Are they the same or different? What are they? I know what corned beef is, is corned ham similar?? Why would someone "corn" a ham? What is the flavor like?
I'm thinking this would no longer be a southern maryland stuffed ham. We locals like to keep it traditional.
My recipe has been handed down for at least 4 generations that I can count. I use 3 heads of cabbage, 2lbs of kale, and 2 lbs of onions. And those of you getting pre cut slop from Mckays are missing out.
Feel like sharing or is it a family secret?
McKays or Nicks. Make sure you have the bone removed by chissle not cut out. My wife and I make several each year. Don't cut the greans to fine or they will turn to mush when cooked and trim as much of the fat off as possible the greese will collect in the greens and make it slimmy.
WHAT ? Take the bone out ?
That must be the city version of stuffed ham. Take the bone out she'll fall apart.
I have head of people stuffing the bone cavity instead of making slits. Taking the bone out makes it 100 times harder to stuff and I can't get as much stuffing in the ham when its all tied up to hold it together. Removing the bone is too much work.
i can remember going to church & firehouse dinners with my grandparents in the 60s & 70 s. fried oysters & stuffed ham.hollywood fire dept. use to have a hell of a stuffed ham & oyster dinner. gonna have to make that trip again maybe this spring.i will see if my mom want to go.
Yes sir. I was just telling my wife how I use to go to all the Ham & Erster dinners down there back in the 70's with my grandparents and family. I do remember St. Josephs Church and Little Flower School. And there was another church over near Hollywood somewhere, don't recall the name of that one, but, man there is nothing like those dinners to remind you good life can be. These dinners today are just not the same.
Suit your own tastes and prep methods. My wife's family has been in St Mary's since 1644, so I am sure thay have some experience from whenever they started making it. That doesn't make them an expert on other people's tastes or traditions. They made what they grew and cooked themselves. Now days since the current generation doesn't farm or raise pigs anymore they do what they can. Sure things change to a certain degree but it's all about what you and yours likes.There aren't enough people still making stuffed hams to worry about it being a secret. Most peoples recipes have gotten so far away from the traditional method that I don't have to worry about it being adopted either. I'd answer any questions you have through PM and give you a general run down of my process. Generally speaking there are only one or two things I do differently. These couple things though make the difference between a bland tasteless ham and the ham that was popular 150 years ago. The best I can tell, my recipe came from my mother's father's mother, taught to me by my mom's mom. My grandparents were born in the early '20s which means that my great grandmother must have been using it around the turn of the century and I'm sure it was passed down to her. One day I am going to do some research on that heritage.
WHAT ? Take the bone out ?
That must be the city version of stuffed ham. Take the bone out she'll fall apart.
I have head of people stuffing the bone cavity instead of making slits. Taking the bone out makes it 100 times harder to stuff and I can't get as much stuffing in the ham when its all tied up to hold it together. Removing the bone is too much work.
Yeah buddy. I have never heard of anyone removing the bone from a stuffed ham, that's like a slap in the face to the whole tradition.
I'm trying to talk the wife into teaching a stuffed ham class. Anyone here interested in learning from an experienced cook?
Please note that I am trying to talk her into it so nothing set in stone here. Maybe I'll have to change the company name to Genesis Firearms & Stuffed Hams
Edit: McKay's does not have hams in as of today. They expect to get some in this week.
Nicks of Clinton in Waldorf has them in stock and ready to be ordered.
Mdeng