True Southern Maryland Stuffed Ham: Basic Recipe

[toppick08]

Thought that was Ridge....
/ducks and covers
Ed

 

[edinsomd]

Just kidding!
Ed

 

[toppick08]

:

Just kidding!
Ed

 

[edinsomd]

:

Ed

 

[Pasofever]

found this when googeling time on cooking my stuffed ham


so I did two...(halfed one) have them boiling two at 11 pounds each how long do I cook?

 

[dachsom]

found this when googeling time on cooking my stuffed ham


so I did two...(halfed one) have them boiling two at 11 pounds each how long do I cook?

My ham is cooling on the counter and getting ready to go into fridge. I cooked mine for 20 min per lb, but also used a thermometer. Took about 6.5 hours to reach 160.

 

[Pasofever]

My ham is cooling on the counter and getting ready to go into fridge. I cooked mine for 20 min per lb, but also used a thermometer. Took about 6.5 hours to reach 160.

Thanks

 

[vraiblonde]

My lovely friend Stephanie is bringing a stuffed ham to dinner tomorrow. YUM!!!!!

 

[fatpugdog]

sounds yucky to me too

 

[Merlin99]

I've read this thread several times over the years and came to the conclusion that Mr. Allison has no idea what he's talking about with a stuffed ham.

 

[Dupontster]

sounds yucky to me too

Probably is yucky now. Thread is 2 years old. Goes bad after a while.

 

[TPD]

Ahhh yes, the time of the year to resurrect all of the old ham, I mean stuffed ham threads!

 

[MADPEBS1]

yup, can't wait to include the grand babies in stuffing a ham this year, 7 should be about the right age huh ;-) . Will be great fun watching then stick fingers into ham. But i do have my reservations about how hot i like it. Might have to reserve a bit of veggies un seasoned and let them stuff that. Christ the thing i do for these kids !!!!

 

[Popster]

FWIW, I make stuffed ham a number of times each year. I corn my own hams. Just google it and pick a recipe of your choice It's easy, economical, and convenient.

Here's one easy method I use- I like smaller hams:
Corned Ham. Corning is the word for curing with salt. Corned beef is fresh beef packed with salt and aged much like the dry cured hams but not as long. Ditto corned ham. It is popular in Maryland and the Carolinas. Basically, you get a fresh ham, remove the skin (or not), pack it with kosher or pickling salt, wrap it with plastic wrap, put it in a pot in the fridge and turn it occasionally, then after a week, rinse off the salt and roast or simmer it. I usually add a little sugar. The old recipes use saltpeter and or sodium nitrate to preserve the color. I don't use it; it may be grayer in color, but tastes out of this world. Don't use an aluminum pan.

 

[MDSupremacist]

My family is from Southern MD. I've never been there but I'm trying to make a stuffed ham for traditions sake. I've got a corned ham and all the ingredients. However, I met a good ol boy from SoMD. His family has been making them for generations. He was taught by his dad and uncle and he makes one every year.
Anyway, he gave me his recipe. He told me to steam, not to boil. Is this uncommon. Sorry, but boiled meat sounds a little bad. Maybe I am wrong. Does anyone else steam?

 

[dontknowwhy]

This is the true Recipe. This may be altered to taste.


Ingredients:

1 Salted (Country) Ham at least two months old, or older.
(Preferably from North Carolina) as large as you can find, 25 pound or better.

3 cored Cabbages (save the core)

4 Vidalia Onions if available, or a half bowl or better of wild onion

Cracked Peppercorn, about a half cup

Fresh, whole Red Peppers (smallest you can find for flavor - smell the stem for ripeness).

Slaw Cabbage and Onion, Boil until it smells

Add Cracked Peppercorn and slawed Red Pepper to taste

Carefully remove the covering of the Ham, it will be re-boiled in this wrapping

Take a knife, and cut holes in Ham. Twirling a large knife is preferred method as deep as you can

​

Squeeze out cooking water from Cabbage and Onions

​

Fill the holes with the solids, add more salt to taste, or, season as desired

​

Re-wrap Ham in what should be a wax or hardened cheese cloth, tie up tightly

Place in large pot, suspend from bottom with river rocks (much like crabs) Fill to cover Ham with more water if not enough was used to boil the Cabbage and Onion and Re-Boil at just a skooch lower than boiling for at least 5 hours.

​

Half way through, add Cabbage Cores and re-fill pot with boiling water (the aroma will tell you when it's just right for this) water level should be a little lower than the top of the Ham.

When it was about done, Momma would add a half bottle of Honey to the water, and then when it was done, she would re-use the water for potatoes, and trimmings from the Ham.

Refrigerate and serve ice cold, with Mustard/Sour Cream Sauce, or anything you care to add, but it might not be necessary (she had one she added several years later it seems)

It is actually better if allowed to cool on the table for several hours - this is the Christmas Recipe from my Mother's cook book.

​

Enjoy. There's other Recipes available, but this is the Genuine one, from Fenwick.​

This is NOT the genuine recipe...you use a CORNED HAM...you are putting out lies & disinformation to people who would like to know how to make a GENUINE Southern Maryland Stuffed Ham

With all of your wrong information, one can only assume this is the BOY​

 

[Hank]

This is NOT the genuine recipe...you use a CORNED HAM...you are putting out lies & disinformation to people who would like to know how to make a GENUINE Southern Maryland Stuffed Ham

With all of your wrong information, one can only assume this is the BOY

 

[Dupontster]

My family is from Southern MD. I've never been there but I'm trying to make a stuffed ham for traditions sake. I've got a corned ham and all the ingredients. However, I met a good ol boy from SoMD. His family has been making them for generations. He was taught by his dad and uncle and he makes one every year.
Anyway, he gave me his recipe. He told me to steam, not to boil. Is this uncommon. Sorry, but boiled meat sounds a little bad. Maybe I am wrong. Does anyone else steam?

I don't claim to be an expert or a chef but I have never heard of steaming a ham. I have always boiled it for about 15 minutes per pound and never had a bad one...JMHO.. Don't forget to wrap it tight in cheesecloth or an old pillow case, tie it and then boil it..

 

[Merlin99]

I don't claim to be an expert or a chef but I have never heard of steaming a ham. I have always boiled it for about 15 minutes per pound and never had a bad one...JMHO.. Don't forget to wrap it tight in cheesecloth or an old pillow case, tie it and then boil it..

What I've found works best are large game bags, I get them from Tackle Box. They're like a large cheesecloth sack, just drop the ham in the bottom along with the stuffing that didn't fit in the ham and give it a twist to close.

 

[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. :shrug: