Stuffed Ham, Southern Maryland Style: A Thanksgiving Delight

When it comes to creating a Thanksgiving centerpiece that's unique and flavorful, look no further than the traditional Southern Maryland Stuffed Ham. This culinary masterpiece is a true delight, and it's perfect for gathering friends and family around the table. In this blog, we'll guide you through the steps to prepare this Southern delicacy, from corning the ham to crafting a mouthwatering stuffing that's both spicy and savory. Get ready to embark on a culinary adventure with us as we explore the rich tradition of Stuffed Ham, Southern Maryland style.

For 8 to 12 Servings (plus leftovers)

- ½ of a fresh or corned ham (8 to 12 pounds)
- 1 cup kosher salt (plus more if corning)
- 3 pounds green cabbage
- 1 pound curly kale or other greens
- 2 medium yellow onions (about 1 pound)
- 1 bunch scallions (about 7)
- 1½ tablespoons coarsely ground black pepper
- 1½ tablespoons red-pepper flakes
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 teaspoon cayenne
- 1 tablespoon salt

1. Corn the Ham

If you're corning the ham, start by making slits and rubbing salt into it. Allow it to rest in the refrigerator for a week. Rinse off the salt, then soak the ham in cold water overnight before stuffing.

2. Prepare the Stuffing

Chop the vegetables into small, uniform pieces and add the spices. Mix everything well to create a flavorful stuffing mixture.

3. Stuff the Ham

Remove the bone and create pockets in the ham. Pack the slits tightly with stuffing, and secure the ham with kitchen string.

4. Wrap in Cheesecloth

Place the ham on a cheesecloth and pack more stuffing on top. Wrap the ham in the cheesecloth and tie it with string.

5. Boil the Ham

Boil the ham for about 15 minutes per pound or until the internal temperature reaches 165 degrees. Let it cool in the water.

6. Chill and Serve

After draining, refrigerate the ham for at least 6 hours or overnight. Slice the ham across the grain, serving each slice with stuffing, and pile extra stuffing around. Stuffed Ham is often served cold.

For corning a whole ham, follow the formula: Half a day in the salt mixture for every pound of meat. If you're making a whole ham, double the stuffing recipe.

In the heart of this traditional dish lies a taste of history and a celebration of Southern Maryland's culinary heritage. So, this Thanksgiving, why not try something extraordinary and serve up a Stuffed Ham that will have your guests talking for years to come? This unique dish will not only delight your taste buds but also add a touch of tradition to your holiday feast.

Source:https://cooking.nytimes.com/recipes/1019226-stuffed-ham-southern-maryland-style

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