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Southern Maryland Stuffed Ham















Trans-fat Free, High Fiber


12 pounds ham
country cured
3 pounds kale
3 pounds watercress
2 pounds cabbage
1 bunch celery
1 x red pepper flakes
6 tablespoons salt
5 tablespoons black pepper
2 tablespoons red pepper flakes
2 tablespoons mustard seeds
2 tablespoons celery seeds
2 teaspoons red hot pepper sauce


Choose a plump, thick ham with a thin layer of fat.

Parboil 20 minutes.

Steam and remove all skin.

Cut greens in small pieces.

Chop celery and pepper fine.

Blanch greens, celery and pepper in boiling water until limp; drain well.

Add seasonings and mix. Cool ham until you can handle it comfortably.

Starting at the butt end of the ham, cut three lengthwise slits, all the way through.

Second row--two slits.

Third row--three slits, so that one slit for stuffing does not split into another.

The ham is now ready to be stuffed. With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled. The remaining greens are banked over the top of the ham. To keep the ham in shape, use a large square of clean cloth. Place ham, skin side up, on the cloth, fold the ends over tightly and pin. Return to ham boiler and simmer 15 minutes to the pound. Let cool for two hours in the pot liquor. Chill in refrigerator overnight, in its cloth.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1158g (40.8 oz)
Amount per Serving
Calories 92626% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 361mg 120%
Sodium 12866mg 536%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 36%
Sugars g
Protein 289g
Vitamin A 703% Vitamin C 535%
Calcium 58% Iron 66%
* based on a 2,000 calorie diet How is this calculated?


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