Southern Maryland Stuffed Ham

This is a historic building at the Maryland Pennsylvania border, just south of Shrewsbury at the Mason-Dixon Line.

Printed from COOKS.COM
(a favorite of the Durkin Family)

1 corned ham (10 to 12 lbs.), boned
1 3/4 lbs. onions
2 1/2 lbs. cabbage
4 lbs. kale
2 tbsp. black pepper
2 1/2 tbsp. salt
2 tbsp. ground red pepper
1 tbsp. dry mustard seed
1 tbsp. crushed red pepper

With a sharp knife, cut vertically through the top of the ham 8 to 10
pockets. Chop onions, cabbage and kale. Mix vegetables with
remaining ingredients. Stuff “pockets” with vegetable mixture. Fill with
as much as possible then put remaining stuffing on top of ham. Put
ham on a large piece of cheesecloth. Sew or tie the cloth around the
ham, tightly, to keep dressing in place. Cook 20 minutes per pound of
To cook, place ham in a large covered pan on a rack, covering the ham
with water. The rack is so the ham will not stick while cooking. Cover
with lid, cook as specified, remove from water to cool. Serve cold.