Recipe: Corned Ham Recipe, 2 Maryland Stuffed Ham Recipes for Jon

Baked Corned Ham

These hams are often found on sale and sometimes as low as $.39 per pound. They are typically not advertised.

Rinse ham and put in roasting pan. Add one bottle of dark beer, three teaspoons black pepper corns and 20 juniper berries, slightly crushed, and 10 whole allspice. Roast 20 minutes per pound in 325degree oven, basting occasionally. Remove from over, pour off stock and cool until fat has solidified. Reduce stock by half and serve as a sauce (optional: pealed and cored apple or pear may be added and strained to make sauce)Remove skin and most of fat from ham. Make a paste with dry mustard, honey and stock. Coat trimmed ham with paste and return to slow over until glazed, about one hour. Is good sliced and served either hot or cold.

SOUTHERN MARYLAND STUFFED HAM

12 pounds Ham, country cured
3 pounds Kale
3 pounds Watercress
2 pounds gree Cabbage
1 bunch Celery
1 Pepper, hot red
6 tablespoons Salt
5 tablespoons black Pepper
2 tablespoons red Pepper
2 tablespoons Mustard seed
2 tablespoons Celery seed
2 teaspoons Tabasco sauce

Choose a plump, thick ham with a thin layer of fat. Parboil 20 minutes. Steam and remove all skin. Cut greens in small pieces (1" to 1 1/2").

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, 2" long, 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.

Mrs. Edward J. Edelen Port Tobacco, MD; The Hammond Harwood House Cookbook

Southern Maryland Stuffed Ham
(Per 12 pounds)

Fresh corned ham, boned
(If not boned, the ham will need to be slotted for stuffing)
3 lbs. kale
2 lbs. watercress (if not available, use kale)
4 to 5 lbs. cabbage, diced
2 tablespoons mustard seed
2 tablespoons red pepper
Less than 1 teaspoon Tabasco sauce
Less than 1 teaspoon salt
Less than 1 teaspoon pepper
Less than 1 tablespoon peppercorns
1 stalk celery, diced
1 tablespoon celery seed
1 tablespoon Worcestershire sauce (optional)
1 tablespoon mustard (optional)
1 large onion, dices, or 4 bunches spring onions

Cook greens until cooked down. Add spices and thoroughly mix with greens. Stuff ham with greens; make additional slots in the ham for additional stuffing. Wrap and tie in cheesecloth. Cover ham with water. Boil for 20 minutes per pound. Let cool in water before removing.

Joanne Smith
Southern Maryland Council Telephone Pioneers Cookbook

Small description of Maryland Stuffed Ham

Maryland Stuffed Ham is a delicacy that's actually
limited to Southern Maryland. It is a ham that's had slits opened, usually in the direction of and paralleling the bone. Then these slits are stuffed with a mixture of greens and various seasonings, depending on the recipe you use (mustard seed, vinegar, pepper, etc.). The ham is then baked, but usually served cold.