True Southern Maryland Stuffed Ham: Basic Recipe

[Dupontster]

Originally Posted by So_what

The latest I've heard is baking the ham covered in cabbage leaves. 1 layer of leaves for every 3lbs. of ham (Think that was the right number) as the top layer of leaves dries out, remove and wait for the next layer to dry etc. etc.

Sounds logical.. I always liked mine boiled.. I used to boil 20 min per lb. Now I have cut back to 15 min per lb and it seems to work better. I get my ham boned and it is weighed with the bone so I cut back to 15 min. I heard baking them dries them out.. The cabbage leaves might eliminate that though..

[SoMDGirl42]

Originally Posted by So_what

The latest I've heard is baking the ham covered in cabbage leaves. 1 layer of leaves for every 3lbs. of ham (Think that was the right number) as the top layer of leaves dries out, remove and wait for the next layer to dry etc. etc.

I'm local. Grew up making and eating stuffed ham. We always boiled it. About 6 years ago we started baking it. Take all the outside cabbage leaves and put several layers on top and around the ham. A definite must use, Aluminium foil! And lots of it. We use about 10-12 layers, rotating horizonal and vertical every other layer. Place the ham in the center and bring the edges up to the middle of the ham. Neatly fold the two sides of the foil until it's flat against the top of the ham. Keep alternating which side you start with. Use plenty of layers.

Also, make sure you bake it on a rack, so it doesn't sit in all the juices at the bottom.

[Bird Dog (Premo)]

Buzzy's Country Store: Search results for ham

[MDSupremacist]

I made it two days ago and I steamed. Ham and greens were moist and delish. This was my first time eating and making it. I don't have anything to compare it to since I had never had it before. But I am going to stick with steaming it. I forget how long it took to cook but I used a meat thermometer so I could be sure it was done. I used the double decker crab steaming pot.

[Dupontster]

Originally Posted by MDSupremacist

I made it two days ago and I steamed. Ham and greens were moist and delish. This was my first time eating and making it. I don't have anything to compare it to since I had never had it before. But I am going to stick with steaming it. I forget how long it took to cook but I used a meat thermometer so I could be sure it was done. I used the double decker crab steaming pot.

Glad it worked out for you. May have to consider steaming next time. Did you have to add water during the process?

[MDSupremacist]

Originally Posted by Dupontster

Glad it worked out for you. May have to consider steaming next time. Did you have to add water during the process?

I did, but not much. The SoMD man told me to save the water I used to soak the kale and cabbage for filling the steaming pot. I filled the bottom pot pretty well so I added a bit throughout the process, but it was almost superfluous. Just lift the top pot here and there to check the water. These were probably the best greens I've ever had. They had a rich ham flavor. Is it that way with the boiling? It seems boiling makes the flavor dissipate?

[MDSupremacist]

Since I'm the only one who steams the ham, I blogged about my latest go-round making stuffed ham:
Old Maryland Line: Southern Maryland Stuffed Ham