stuffed ham

Pork

Stuffed Ham

With its green vegetable-swirled filling, stuffed ham is a local favorite in St. Mary’s County, Maryland.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

1 large fresh or corned ham (8 to 12 pounds), bone removed
3 cups finely chopped fresh kale
3 cups finely chopped cabbage
3 cups finely chopped onion
2 tablespoons kosher salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper

Directions

Using a sharp knife, remove any fat on the outside of the ham. Lay ham flat, make 4 to 6 half moon slits into the deepest parks of the ham, about 2-in. deep. Set aside.
In a large bowl, combine the remaining ingredients. Stuff mixture into ham, filling all gaps. Place any remaining filling in the center of the ham. Place the stuffed ham on a double thickness of cheesecloth; bring up corners of cloth and tie tightly with kitchen string.
Fill a large stock pot with enough water to cover the ham; bring to a boil. Add ham to pot. Reduce heat; cover and simmer until internal temperature reaches 145°, about 3-4 hours.
Remove from pot; let cool to room temperature. Remove and discard cheesecloth. Slice ham; serve.