True Southern Maryland Stuffed Ham: Basic Recipe

J

Joseph Allison

Guest
BadGirl said:
In the original posters note, he said to use a salted country ham. :confused:

We always used a corned ham, not a salted country ham. What does stuffed ham taste like with a salted country ham? It sounds yucky.
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No difference (watch someone call me a lie), except the Country Ham (Smoked with Salted Skin, and always tasted better to me, but then my family is deep woods in Hillsborough, NC) will give you Red Gravy because it's aged, the Corned Ham won't because it's Pickled in Brine.

To the Poster that said you have to soak it and soak it and soak it:
simply skin it, the salt is on the skin, not in the meat. But then, it could have been Smoked in used motor oil, I have to admit...
 
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vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
Joseph Allison said:
No difference (watch someone call me a lie), except the Country Ham (Smoked with Salted Skin, and always tasted better to me, but then my family is deep woods in Hillsborough, NC) will give you Red Gravy because it's aged, the Corned Ham won't because it's Pickled in Brine.
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Whar you frum, boah? :eyebrow:

Red-eye gravy with stuffed ham? I do not think so. You have our traditional Southern Maryland stuffed ham mixed up with something else - North Carolina stuffed ham, perhaps.

Which is not to say that your method isn't good, and I'm sure it is, but it's NOT SoMD stuffed ham.
 
vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
And a smoked country ham is MUCH different than a corned ham. The spicing isn't even the same.
 
Roberta

Roberta

OLD WISE ONE
I'mno Mensa said:
Must be from down the county.

Here in the 7th. we use half and half Cabbage and Kale.
Spring onions if we can get them.
Leave out the peppercorn and add a little mustard & celery seed use a little red pepper to taste. Salt & Pepper.

The rest of it is about right. An old but clean pillowcase will work as well as cheese cloth.

The real problem now is getting a good corned ham. No company does them right any more they dont cure them properly. Instead of soaking them in the corning solution (brine & sugar, a tad of sodium nitrate for color) they squirt a solution in them that sometimes doesnt go through all of the meat. Leaving some of the ham still fresh,you can tell it in the color.

Also many of the caterers and stores that sell stuffed hams get lazy and dont stuff them. They bone them and stick the stuffing in the hole the bone came out of and tie it all together along with a bag of stuffing and then steam them .

It isnt bad that way,but it isnt Gen-you-wine either.

You can tell pretty easily if this was done because there arent any slices that have round holes with stuffing in them. They just slice it off and throw the stuffing on top of the slices. Most of the church dinners are done this way too. Its a lot easier , and only the diner with educated taste buds can tell the difference.

Now a days some people will bake a stuffed ham, but to me its dry and salty.
Boiling is the only real way. Bring 'er to a rolling boil and then back 'er down a bit.
I stopped guessing about cooking time a few years ago and now use a meat thermometer. 160 in the center is the rule I usually go to 165 just for good measure.
Cool it down in the ice box or if its freezing outdoors sit it on a table on the back porch.
Make sure the dog cant get it.
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I was taught to leave the bone in. When you can giggle the bone ( aroung 20 minutes per pound ), it is done. You just stuff around the bone.
 
jayel

jayel

New Member
Chaptico Market is by far the best, if you cant make your own. Murphy's is ok, but taste gritty, and is a little bland.
 
Dukesdad

Dukesdad

Well-Known Member
Did anyone go to the taste of St. Mary's at Greenwell over the weekend? I was going but got sidetracked.. They should have had some good stuffed ham there.
 
W

wineo

loving life
Dent and Sons in Tall Timbers has the best Stuffed Ham, go see Andy and he'll take care of you. They even ship it for you
 
W

wineo

loving life
Tikibar said:
Do you know where I can get North Carolina Ham locally? What makes it better?
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You mean country ham? You can get that at Woods Produce in Charlotte Hall, and a few other places around here, I think they sell it in grocrey stores too.
 
B

bresamil

wandering aimlessly
nachomama said:
:yeahthat: Chaptico Market still stuffs theirs the old fashioned way (bone in; cut holes and stuff). Murphy's is delish too, but they remove the bone, stuff and tie back up.
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Wonder who our kitchen got their ham from for Sunday. I hope it was Chaptico Market.
 
Mikeinsmd

Mikeinsmd

New Member
Mikeinsmd said:
Absolutely.... Chaptico Market & Murphys in Avenue. Others will chime in with locations further down the county. :yay:
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True Southern Maryland... 10-30-2007 11:07 AM do they have good muslims for you to suck too?
1. The only "good" muslim is a dead muslim.
 
E

(((echo)))

Guest
so how hard it it to cook? now that i have a stove I may do some experimenting :jameo:
 
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