Stuffed Ham

[smdavis65 (Premo)]

Originally Posted by Dye Tied

What kind of wine goes with stuffed ham?

I couldn't tell you. But beer goes great with it!

[Spring10]

Originally Posted by DPA469

Do you use corn also? if so What kind of corn do you use?

Hope you are joking, but if not, here are some basic ways of doing it. Remember, you don't want to put a bunch of seasoning in it including corn on the cob.....because you are going to "stuff" it with lots of wonderful flavors. So for the corning step, resist the urge to tinker.

Corned Ham
Ingredients:
1 (16- to 20-pound) fresh ham
2 pounds kosher salt
Directions:
Rinse and dry the ham. There are three places where the bones protrude: at each end and on one side near the hip end. Use a sharp knife to make incisions of about 3 inches deep along all three. Fill these incisions with salt. Then rub the outside of the ham all over with more salt. You want to cover the ham lightly, but you don't want a paste of salt.

Place the ham in a nonreactive pan, cover with plastic wrap and then aluminum foil and refrigerate. Let it cure for 11 days, turning the ham from time to time, rubbing it with salt again and pouring off any juice that the ham has produced.

The day before you plan to cook the ham, wash it under cold running water. Be sure to flush out the salt pockets. Then submerge under clean cold water overnight.
Seasoned in the South: Recipes from Crook's Corner and from Home :

One whole, fresh ham (about 20 pounds)
One to two pounds of salt

Rinse and dry the ham. Cut incisions in the meat at each place where a bone protrudes from the ham. Pack the cuts with salt and then then coat the entire ham with a thin layer of salt.

Place the ham in a stainless steel or glass container, cover, and refrigerate for a minimum of eleven days up to a maxiumum of three weeks. Two weeks is the norm. Be sure to turn the ham from time to time, pouring off any juice that may have leached out, and re-rub any bare patches with salt.

The day before cooking the ham, wash it, rinse out the salt pockets, and soak in cold water overnight.

Third

Another way is to leave it soaking in water with even more salt. Until an egg will float in the water.

[chernmax (Premo)]

Originally Posted by smdavis65

Divorce her. Now.

After almost 25 years (Dec 1st) its cheaper to keep her, any recommendations on good salad dressing?

[struggler44]

Originally Posted by Dye Tied

What kind of wine goes with stuffed ham?

Does it matter as long as it's plenty?

[toppick08 (Premo)]

Originally Posted by Dye Tied

What kind of wine goes with stuffed ham?

sweet tea.

[homedepot20]

This thread has me hungry for a Stuffed Ham . My grandma made one every thanksgiving , Christmas & Easter , and I was lucky to learn the recipe and cooking . All my friends here in NC love it when I make mine and I tell them that only a True SOMDer can make a stuffed ham !

[smilin]

The ABSOLUTE best Stuffed Ham is made AND shipped by the Dent family in Tall Timbers.
You had better order soon though they make up a lot (100+) of hams for the holiday season.
Ask for Dave or Andy:

http://wjdent.com/

[LusbyMom (Premo)]

Originally Posted by smdavis65

Divorce her. Now.

Stuffed ham is

[Dukesdad]

I'm heading to PA. Friday to visit family and this will be my contribution to the party. This started off as a 25 lb ham. My dad bought it and had it boned. I prefer it with the bone however he won't listen.
25 lb ham
2 big heads of cabbage
two god sized onions
I cheat and use the frozen greens
2 lbs each kale, mustard and collard greens. no turnip tops this year but I usually use them as well. (gives it a little bite)
4oz mustard seed
4 oz crushed red pepper
4 oz celery seed
couple shakes of black pepper
pint of good bourbon. (more if you don't have to work the next day)
I bake mine, have for years. This one will go at 325 untill about 7am tomorrow. Turns out great. Stuffed ham on wonder bread for lunch Thursday.

[Pete (Premo)]

That first pic looks like a brain.