| | #42 (permalink) |
| BOXER NATION Member Since: Aug 2005
Posts: 763
| W.J. Dent Andy makes the best. They sell and do mail out. (301) 994-0772 ask for THE STUFFED HAMS Andy or Dave. When you get there have a beer at that great SoMD institution - Chief's the bar out back. |
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| | #43 (permalink) |
| Adopt Me!!!! Member Since: May 2006
Posts: 4,041
| The ham was very good. It was the first time I have had stuffed ham. ![]() |
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| | #44 (permalink) |
| Registered User Member Since: Sep 2007
Posts: 61
| I picked one up for my boss last year from Nicks. No complaints from her! |
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| | #45 (permalink) | |
| Registered User Member Since: Jan 2007 Location: Mayberry, MD
Posts: 114
| Quote:
It was Posey's Market - I used to love getting stuffed ham sandwiches for lunch when I worked near there. | |
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| | #46 (permalink) |
| Fully Armed... Member Since: Sep 2007 Location: Leonardtown
Posts: 23,298
| McKay's in Leonardtown. 11 bucks per pound and just right. |
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| | #47 (permalink) | |
| Waiting for the SMOW Member Since: Oct 2006 Location: On a island not far from you
Posts: 2,109
| Quote:
. His is the best , you can buy it by the pound, sliced, sandwhiches, half or whole hams and makes them all year round, he sells so much. I know I buy it year round. It's the best ![]() JMO | |
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| | #48 (permalink) |
| Lovin' Life Member Since: May 2001 Location: South of nowhere
Posts: 198
| St. Mary’s County Stuffed Ham Chaptico Market’s Recipe 1 corned ham weighing 20 – 25 lbs Store will de-bone for you 4 lbs of kale 2 large heads of cabbage 1/2 bunch of celery (stalks only) 2 large onions Chop all ingredients into small pieces. You may use a food processor. Be careful not to chop too fine. Bring a large pot of water to a rolling boil. Blanche cabbage and kale until just soft. Remove and drain. Let your ingredients cool then add chopped onions and celery. Why would you cook your cabbage and kale beforehand? Now it's too soft and mushy. Chop all ingredients up mix together and stuff into the ham Spices ¼ - ½ Cup salt ½ Cup black pepper ¼ Cup ground red pepper ½ Cup crushed red pepper (Amounts vary according to taste) In large bowl mix spices into stuffing. Need to add mustard seeds. All this red pepper will make it too spicy for most people. I have only used red pepper flakes. Stuffing your ham Cut twelve 3” slits into ham on both sides. Generously stuff the ham until it will hold no more in slits. Place remaining stuffing on top. Wrap ham in cheesecloth. Cooking Place ham in a large pot. Bring water to a rolling boil. Reduce heat to low boil and cook ham 20 minutes per pound until it reaches 155 degrees on a food thermometer. Keep water level over ham at all times. Carefully remove ham from pot. Cooling I have never heard of doing this and ![]() Quarter ham and place directly into an ice bath (ice and water to cover entire ham). Add ice frequently! I have been making stuffed ham for more than 30 years and I've never seen it done that way before.
__________________ The greatest success is to live life your own way. |
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| | #49 (permalink) |
| Crumudgeon in training Member Since: Oct 2004 Location: Beyond the OB stakes
Posts: 6,231
| I've never put celery in my hams . That is a lot of red pepper to be putting in a ham but the flexibility of the recipe is the great thing about them.
__________________ Wrinkles only go where the smiles have been. http://www.conservativepunk.com http://profile.myspace.com/index.cfm...ndID=158073647 |
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| | #50 (permalink) | |
| BOXER NATION Member Since: Aug 2005
Posts: 763
| W.J. Dent location Quote:
WJ Dent is an updated old fashioned general store, with a great little bar in the back called "Chief's". It is in Tall Timbers (just off rt 249 towards St. George Island), next to Piney Point Elementary school. Ask for Andy or Dave Dent. | |
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