Where to buy a stuffed ham?
- Thread starter happyappygirl
- Start date
Elle
Happy Camper!
Chaptico Market
Chaptico - 301-884-3308
Lenny's Restaurant
California - 301-737-0777
McKay's Food & Drug
Hollywood, California, Charlotte Hall and Lexington Park - 301-475-2531
Murphy’s Town & Country
Avenue – 301-769-3131
Raley's Town & Country Market
Ridge - 301-872-5121
St. Mary's Landing Restaurant
Charlotte Hall - 301-884-3287
~ ~ ~ ~ ~
Stuffed Ham Recipe
Southern Maryland Stuffed Ham can be made several ways. From mild to hot, from having just cabbage to having an equal mixture of cabbage and kale, some with watercress and celery, some without, there is no wrong way. Here is a recipe for our delicious St. Mary’s County delicacy if you would like to try your hand at serving this for your next holiday meal.
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.
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.
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
Quarter ham and place directly into an ice bath (ice and water to cover entire ham). Add ice frequently! Cool until ham reaches 140 degrees then place in refrigerator until it reaches 45 degrees on a food thermometer. This process can take up to 6 hours.
This recipe is a spicy version of stuffed ham. There are many variations. Experiment with the ingredients to come up with a recipe that is uniquely yours and start your own tradition.
~ ~ ~ ~ ~
St. Mary’s County lore has several variations on how stuffed ham came about. One such story is that slaves working on plantations in St. Mary’s used greens such as kale, cabbage, onions and watercress from their small gardens and stuffed them into the parts of the hog they were given such as the jowl, feet and stomach to make them tastier. When plantation owners had the occasion to taste this dish they then started to serve it.
Another theory is that a cook for the Jesuit Priests at St. Inigoes Manor wanted to serve a special treat following the Lenten Fast and created Stuffed Ham for Easter.
The third theory is that it was created by an English immigrant farm wife who used what she had on hand to dress up the traditional pork for Easter. In the spring she used cabbage and onions from the root cellar, watercress and wild onions from the fields. In the fall, kale was substituted for the cabbage.
~ ~ ~ ~ ~
St. Mary’s County Stuffed ham has been served at the White House and Governor’s Mansion in Annapolis.
During the World’s Fair in New York, 1964 – 1965, more than 28,000 orders of Stuffed Ham were served in the Maryland Pavilion.
The following is a letter to Mr. Arthur Buck Briscoe “Mr. St. Mary’s County” from President Dwight D. Eisenhower.
The White House
Washington
October 18, 1958
Dear Mr. Briscoe:
This is to thank you—and the people of St. Mary’s County – for the fine country ham and fresh oysters that Mr. Gruenther brought back from the Leonardtown Fair. Mrs. Eisenhower and I are deeply grateful to all who participated in providing such a thoughtful gift for us.
With best wishes and warm appreciation,
Sincerely,
Dwight D. Eisenhower
Chaptico - 301-884-3308
Lenny's Restaurant
California - 301-737-0777
McKay's Food & Drug
Hollywood, California, Charlotte Hall and Lexington Park - 301-475-2531
Murphy’s Town & Country
Avenue – 301-769-3131
Raley's Town & Country Market
Ridge - 301-872-5121
St. Mary's Landing Restaurant
Charlotte Hall - 301-884-3287
~ ~ ~ ~ ~
Stuffed Ham Recipe
Southern Maryland Stuffed Ham can be made several ways. From mild to hot, from having just cabbage to having an equal mixture of cabbage and kale, some with watercress and celery, some without, there is no wrong way. Here is a recipe for our delicious St. Mary’s County delicacy if you would like to try your hand at serving this for your next holiday meal.
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.
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.
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
Quarter ham and place directly into an ice bath (ice and water to cover entire ham). Add ice frequently! Cool until ham reaches 140 degrees then place in refrigerator until it reaches 45 degrees on a food thermometer. This process can take up to 6 hours.
This recipe is a spicy version of stuffed ham. There are many variations. Experiment with the ingredients to come up with a recipe that is uniquely yours and start your own tradition.
~ ~ ~ ~ ~
St. Mary’s County lore has several variations on how stuffed ham came about. One such story is that slaves working on plantations in St. Mary’s used greens such as kale, cabbage, onions and watercress from their small gardens and stuffed them into the parts of the hog they were given such as the jowl, feet and stomach to make them tastier. When plantation owners had the occasion to taste this dish they then started to serve it.
Another theory is that a cook for the Jesuit Priests at St. Inigoes Manor wanted to serve a special treat following the Lenten Fast and created Stuffed Ham for Easter.
The third theory is that it was created by an English immigrant farm wife who used what she had on hand to dress up the traditional pork for Easter. In the spring she used cabbage and onions from the root cellar, watercress and wild onions from the fields. In the fall, kale was substituted for the cabbage.
~ ~ ~ ~ ~
St. Mary’s County Stuffed ham has been served at the White House and Governor’s Mansion in Annapolis.
During the World’s Fair in New York, 1964 – 1965, more than 28,000 orders of Stuffed Ham were served in the Maryland Pavilion.
The following is a letter to Mr. Arthur Buck Briscoe “Mr. St. Mary’s County” from President Dwight D. Eisenhower.
The White House
Washington
October 18, 1958
Dear Mr. Briscoe:
This is to thank you—and the people of St. Mary’s County – for the fine country ham and fresh oysters that Mr. Gruenther brought back from the Leonardtown Fair. Mrs. Eisenhower and I are deeply grateful to all who participated in providing such a thoughtful gift for us.
With best wishes and warm appreciation,
Sincerely,
Dwight D. Eisenhower
OldHillcrestGuy
Well-Known Member
Vince said:
Dupontster
Would THIS face lie?
cdsulhoff said:Yes, Yes, Yes, Yes NICKS has it
I think the prices is reasonable.. I am going to get one this year. Even though I am the only one who eats it.....
I don't think you are allowed to buy it from an Italian Market....It has to come from an original So. Md. Market....Being a 7D girl, you should know that....
mixallagist
Be careful what u wish 4
wineo said:
yup. Andy makes the best stuffed ham. You can get it by the pound or get a half or whole ham. Just give him a call and place an order. It's W J dent and sons now.
mixallagist
Be careful what u wish 4
jazz lady said:Thanks. That's the place but I couldn't for the life of me remember its name this morning.A little bland for my tastes but it was good.
Bear Creek also has good stuffed ham.
You can ask to get it spicier if you want it spicier.
mixallagist
Be careful what u wish 4
happyappygirl said:
It's right off of 249 by Piney Point elementary school.
JustynSayneBand
New Member
SO MD Stuffed Hams
I make stuffed hams, I do it every year at Christmas, my grandma from St. Mary's taught me. I can make it as hot or as sissy as you like. I've been making them for years.
I make stuffed hams, I do it every year at Christmas, my grandma from St. Mary's taught me. I can make it as hot or as sissy as you like. I've been making them for years.
Angel
~*~*~
Ken King said:Raley's in Ridge has some damn good stuffed ham too.
I love everything about Raley's in Ridge, except the stuffed ham. I was even more disappointed that it made it to the Food Network considering, in my opinion, that it is the worst stuffed ham I've ever had. Maybe I am a bit biased because my Mom makes the best. As a matter of fact the old store in LaPlata (I forget the name of it now) that got blown away in the tornado of 2002 used to make it following my families recipe that my Mom passed on to them. 
