Southern Maryland Stuffed Ham
A holiday centerpiece of cured ham slit and packed with a dense mixture of kale, cabbage, and onion seasoned heavily with pepper, then slow-roasted.
- Prep
- 60 min
- Cook
- 240 min
- Total
- 300 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Roasting pan
- •Butcher twine
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28
- carbs
- 8
- protein
- 32
- calories
- 420
Instructions
- 1
Cut deep slits all over the ham. Space the cuts evenly apart.
- 2
Chop the kale, cabbage, and onion finely. Mix them together in a large bowl.
- 3
Season the vegetable mixture heavily with black pepper, crushed red pepper, and celery seed.
- 4
Pack the vegetable stuffing tightly into each slit in the ham.
- 5
Wrap the ham tightly in cheesecloth. Tie it with butcher twine so it holds its shape.
- 6
Put the ham into a large stockpot of water. Simmer gently for about 4-5 hours until tender.
- 7
Take the ham out and let it cool slightly. Unwrap the cheesecloth.
- 8
Slice the ham thinly through both meat and stuffing. Serve it cold or warm.
Chef's tips
Chop the greens very finely and pack the stuffing tightly into every slit. Season boldly with plenty of black and red pepper so the flavor shines.
Storage
Refrigerate sliced ham up to 5 days.
Reheating
Reheat slices gently covered in a low oven, or serve cold as is traditional.
Common mistakes to avoid
- •Not packing the stuffing tightly enough, which makes it fall out when sliced
- •Underseasoning the greens, which need a bold peppery kick
Serving suggestions
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