Maryland Stuffed Ham

Oxmoor House
24 servings


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1 (12-pound) country ham
3 pounds kale, cleaned
2 pounds watercress, cleaned
2 pounds cabbage, cleaned
7 to 8 stalks celery, chopped
1 hot red pepper, chopped
4 cups water
2 tablespoons salt
1 tablespoon pepper
1 tablespoon red pepper
1 tablespoon mustard seed
1 tablespoon celery seed


Wash ham, scrubbing thoroughly with a stiff brush. Place ham in a large stockpot; cover with water, and bring to a boil. Boil 20 minutes. Remove ham, and set aside to cool. Discard cooking liquid .

Cut greens into 1 1/2-inch pieces, and place in a large stockpot; add celery and red pepper. Add water; cook over medium heat until greens are limp. Drain well; add remaining ingredients except cheesecloth, and mix well.

Cut 8 lengthwise slits in ham from top of ham to bottom. Stuff each slit with greens mixture. Wrap ham in cheesecloth; secure ends. Place ham in stockpot, fat side up ; cover with remaining greens. Add water to cover; bring to a boil . Reduce heat; cover and simmer about 4 hours, or 20 minutes per pound.

Remove stockpot from heat; set aside. Allow ham to cool 2 hours in cooking liquid . Remove ham, and discard greens and cooking liquid . Allow ham to cool to room temperature. Refrigerate overnight. Remove cheesecloth.

Transfer ham to a serving platter. Cut into thin slices to serve.

Created date

February 2010