Stuffed Ham

[daisycreek]

Originally Posted by Baja28

Apple Spice from Linganore.

yummm that sounds tasty!

[itsbob (Premo)]

Originally Posted by Dye Tied

What kind of wine goes with stuffed ham?

Where are the Tums W(h)ine??

[JoeMac]

Originally Posted by chernmax

2 marinated slow roasted ducks for the win!!!

Man that looks good. For those who would like to try mine, I will contact you when I get some made. Probably some in the next week or so and then some more around the 20th of Nov.

For those of you who don't like it, why post it? It offers nothing to the thread except clutter.

[Dye Tied (Premo)]

Originally Posted by Baja28

Apple Spice from Linganore.

I'm not much on the fruity wines but a mulled wine might just be good with stuffed ham

[my-thyme]

Corned Ham

2 quarts water
1/2 cup kosher salt
1/2 cup Morton's Tender Quick
3 tables sugar
2 tables mixed pickling spices
2 bay leaves
1 teasp whole peppercorns
2 cloves garlic, minced

Dissolve all ingredients in a saucepan, bring to a boil and boil 2 minutes. Cool.

Place a 5-7 pound fresh picnic ham in a large plastic container. Pour the marinade over the meat (may not fully cover - that's OK, just turn the meat over every few days). Cover and place in the refrigerator 10-14 days.

Drain off the liquid and rinse with fresh water. Continue with your stuffed ham recipe.


**Couldn't find a corned ham the year we live in CA, found this recipe on the 'net for corning venison. Even though it's small, I still bring to a boil then simmer for about 4 hours. Got one in the fridge now - can't wait! so much more flavorful than commercially corned.

**And to our hunters, put a roast off your next prize into some of this brine, you won't be sorry! Use any leftovers to make a cream-chipped-beef concoction, even non-venison eaters will be won over.

[JoeMac]

Originally Posted by my-thyme

Corned Ham

2 quarts water
1/2 cup kosher salt
1/2 cup Morton's Tender Quick
3 tables sugar
2 tables mixed pickling spices
2 bay leaves
1 teasp whole peppercorns
2 cloves garlic, minced

Dissolve all ingredients in a saucepan, bring to a boil and boil 2 minutes. Cool.

Place a 5-7 pound fresh picnic ham in a large plastic container. Pour the marinade over the meat (may not fully cover - that's OK, just turn the meat over every few days). Cover and place in the refrigerator 10-14 days.

Drain off the liquid and rinse with fresh water. Continue with your stuffed ham recipe.


**Couldn't find a corned ham the year we live in CA, found this recipe on the 'net for corning venison. Even though it's small, I still bring to a boil then simmer for about 4 hours. Got one in the fridge now - can't wait! so much more flavorful than commercially corned.

**And to our hunters, put a roast off your next prize into some of this brine, you won't be sorry! Use any leftovers to make a cream-chipped-beef concoction, even non-venison eaters will be won over.

I will be trying to corn my own ham in the near future. I think I will try this recipe. I assume I can double the ingredients 1:1 because my ham will be 20-25lbs, and will probably need 5 gallons of brine.

[SoMDGirl42 (Premo)]

Originally Posted by Gemmi

Stuffed ham is and I am from St. Mary's County.

for that, we should deport you to live forever in PG County. For shame.

[ICit]

Originally Posted by SoMDGirl42

for that, we should deport you to live forever in PG County. For shame.

[JoeMac]

I just put one on to cook a few minutes ago. Should be ready around 7

[Erin]

Immaculate Heart of Mary church is selling Stuffed Ham now for $6 for 1/2lb bag.

Yummy stuff too!