Southern Maryland Stuffed Ham
Submitted by geoff
Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis is one of the great regional American recipes that most people outside Southern Maryland have never heard of.
A whole country-cured ham gets parboiled, skinned, and sliced with deep lengthwise slits from end to end. Then you stuff every last opening with a peppery mix of blanched kale, watercress, cabbage, and celery seasoned with mustard seeds, celery seeds, red pepper flakes, and hot sauce.
The remaining greens get banked over the top, the whole thing gets wrapped tight in cloth to hold its shape, and it simmers for hours until the greens and ham become one.
Chill overnight and slice it cold. Every piece reveals a mosaic of pink ham studded with bright green.
Chef Tips
- A country-cured ham is essential. It has the salt and density to hold up to the long simmering without falling apart.
- Cut the slits in a staggered pattern so they don’t connect. You want separate pockets that hold their stuffing, not one big opening.
- Really pack the greens in with your fingers. It feels like you’re stuffing too much, but the greens shrink considerably during cooking.
- Wrap the ham tightly in cheesecloth and pin it securely. This keeps the ham in shape and the stuffing inside during the long simmer.
- Chilling overnight is not optional. The ham needs to firm up completely so it slices cleanly and the greens stay in place.
Ingredients
Directions
Choose a plump, thick ham with a thin layer of fat.
Parboil 20 minutes.
Steam and remove all skin.
Cut greens in small pieces.
Chop celery and pepper fine.
Blanch greens, celery and pepper in boiling water until limp; drain well.
Add seasonings and mix. Cool ham until you can handle it comfortably.
Starting at the butt end of the ham, cut three lengthwise slits, all the way through.
Second row--two slits.
Third row--three slits, so that one slit for stuffing does not split into another.
The ham is now ready to be stuffed. With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled. The remaining greens are banked over the top of the ham. To keep the ham in shape, use a large square of clean cloth. Place ham, skin side up, on the cloth, fold the ends over tightly and pin. Return to ham boiler and simmer 15 minutes to the pound. Let cool for two hours in the pot liquor. Chill in refrigerator overnight, in its cloth.
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