Southern maryland stuffed ham
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Southern maryland stuffed ham
  Southern    Ham    Pork  
Last updated 6/12/2012 1:23:47 AM. Recipe ID 57043. Report a problem with this recipe.
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      Title: Southern maryland stuffed ham
 Categories: Pork
      Yield: 1 Ham
 
     12 lb Ham, country cured
      3 lb Kale
      3 lb Watercress
      2 lb Cabbage, green
      1 bn Celery
      1    Pepper, hot red
      6 tb Salt
      5 tb Pepper, black
      2 tb Pepper, red
      2 tb Mustard seed
      2 tb Celery seed
      2 ts 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
 




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Recipe ID 57043 (Apr 03, 2005)

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