Southern Maryland Stuffed Ham

Hill's Halfway House Stuffed Ham

Southern Maryland Stuffed Ham has been a family favorite for more than 200 years. Stuffed Ham is usually served cold

16-18 lb De-boned Corned Ham

4 lb kale
4 lb cabbage
1 bunch celery (stalks only)
1 medium onion
1 lb watercress (optional)

Chop all ingredients into tiny 1/2 to 1" pieces. You may use your blender but be careful not to puree' your ingredients. You want some consistency.

Bring a large pot of water to a rolling boil. Blanch ingredients.
Ingredients should stay in water no longer than 3 minutes.
Remove and drain.
Let your ingredients cool to room temperature.

Spices

4 tablespoons salt
4 tablespoons black pepper
3 tablespoons mustard seed
2 tablespoons celery seed

(Hot Stuff !! Amounts can vary according to taste)
3 teaspoon hot sauce
2 tablespoon crushed red pepper

In a large Bowl Mix spices into stuffing.

Stuffing your ham

Generously stuff the bone cavity of your ham with your stuffing.
Cut large X's around your ham and push stuffing in to these.
Tie the ends and mid section of ham with butchers twine.
Wrap ham in cheese cloth.

Cooking

In a large Pot, bring water to a rolling boil.
Carefully place ham into pot.
Simmer ham 15 min per pound.

It is important not to overcook your meat!

Cooling

Follow cooling instructions closely!

One thing to remember is when you are cooling food you need to do it quickly. This way your food isn't in that danger zone!

When you have completely cooked your ham remove from Pot.
Place Ham directly into an ice bath. (enough ice and water to cover entire ham)
Add Ice frequently! Complete Cooling should take no longer than 2 hours.
When ham has cooled place into refrigerator immediately.

Slice Stuffed Ham and arrange on platter.