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Mississippi Stuffed Ham

Yield 24 servings


  • 1 (12- to 13-pound) country ham
  • 1 cup vinegar
  • 1 cup sugar
  • 1 onion, peeled and sliced
  • 3 whole cloves
  • 1/4 cup whole peppercorns
  • 1 teaspoon red pepper flakes
  • Stuffing
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup vinegar

How to Make It

  1. Scrub ham thoroughly with a stiff brush ; rinse well. Place ham in a very large container; cover with water. Soak overnight. Drain ham.

  2. Cover ham with cold water; add 1 cup vinegar, sugar, onion, cloves, peppercorns, and red pepper flakes. Cover and bring to a boil. Reduce heat, and cook 4 hours.

  3. Allow ham to cool slightly in cooking liquid. Remove from cooking liquid; drain . Discard cooking liquid. Remove bone and skin from ham; fill cavity with stuffing, and close with skewers.

  4. Place ha m, skewered side down, in a shallow roasting pan; sprinkle brown sugar over ham. Pour 1/2 cup vinegar in bottom of pan. Bake at 325° for 1 hour or until browned . Cool completely.

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

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