Maryland Stuffed Ham
- Yield 15 servings
A delicious alternative to traditionally baked ham.
- 4 to 5 pounds kale, trimmed, finely chopped
- 1 head cabbage, finely chopped
- 6 to 8 -- onions, finely chopped
- 1 tablespoon red pepper
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
- 2 teaspoons black pepper
- 1 1/2 tablespoons salt
- 1 -- (15-pound) corned ham or fresh ham
- 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).