You are here: Home » Recipes » Maryland Stuffed Ham Maryland Stuffed Ham Recipe by Favorite Recipes Press Yield 15 servings A delicious alternative to traditionally baked ham. PrintEmail Ingredients 4 to 5 pounds kale, trimmed, finely chopped1 head cabbage, finely chopped6 to 8 -- onions, finely chopped1 tablespoon red pepper1 tablespoon celery seeds1 tablespoon mustard seeds2 teaspoons black pepper1 1/2 tablespoons salt1 -- (15-pound) corned ham or fresh ham Instructions 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).