Maryland Stuffed Ham

  • Yield: 15 servings


4 to 5pounds kale, trimmed, finely chopped
1head cabbage, finely chopped
6 to 8-- onions, finely chopped
1tablespoon red pepper
1tablespoon celery seeds
1tablespoon mustard seeds
2teaspoons black pepper
1 1/2tablespoons salt
1-- (15-pound) corned ham or fresh ham


  1. Mix the first 8 ingredients in a bowl.  Make 2-inch vertical slits in the skin side of the ham.  Make alternate slits across the ham.  Pack the kale mixture firmly into the slits.  Place the remaining kale mixture on top of ham.  Wrap the ham in cheesecloth.  Place the ham in a large stockpot and add enough water to cover.  Boil for 4 to 5 hours or until a meat thermometer registers an internal temperature of 160F.  Remove the ham from the stockpot.  Chill in the refrigerator.  Serve cold.

Recipe reprinted with permission from the Maryland Dietetic Association’s Explore the Tastes of Maryland; From the Mountains to the Sea (Maryland Dietetic Association, Brooklandville, Maryland, 2002).


Nutritional Info *per serving

  • Calories 661
  • Fat 23g
  • Saturated Fat 8g
  • Cholesterol 253mg
  • Sodium 947mg
  • Carbohydrate 24g
  • Fiber 6g
  • Protein 88g
  • Calcium 274mg