Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Southern Maryland Stuffed Ham




Source of Recipe


Southern Maryland Council Telephone Pioneers Cookbook


List of Ingredients




(PER 12 POUNDS)

Fresh corned ham, boned (if not boned, ham will need to be slotted for stuffing)
3 pounds kale
2 pounds watercress, if not available use kale

2 tablespoons mustard seed
2 tablespoons red pepper
Less than 1 teaspoon Tabasco sauce
Less than 1 teaspoon salt
Less than 1 teaspoon black pepper
Less than 1 teaspoon peppercorns
1 stalk celery, diced
1 tablespoon celery seed
1 tablespoon Worcestershire sauce, optional
1 tablespoon mustard, optional
1 large onion, diced or 4 bunches spring onions

Recipe



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