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Maryland Stuffed Ham


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#1 StankDelicious

StankDelicious

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Posted 23 January 2017 - 07:27 PM

1st you'll need a corned ham.

 

Fresh Kale (about  a bushel)
Fresh Mustard greens (about 1/4 bushel)
2 large cabbages (sliced into thin pieces)
4 large onions sliced or chopped thin
1 small container of McCormick mustard seeds
Hot pepper flakes to taste
Texas Pete pepper sauce to taste
Seasoning (lots of fatback or streak of lean)
Salt to taste
 
Before you cook the greens, they must be stripped and cleaned and this is a very time-consuming job.
All greens have a stem in the middle of the leaf.  Strip all the green from the stem and discard the stems. Because it is so labor intensive, we usually buy and cook the greens, cabbage etc 2 or 3 weeks ahead of time and then freeze them until a couple of days before you're ready to do the ham.
 
After the stripping is completed, then you must wash them at least 3 or 4 times in fresh water.  You will need a huge pot but as the greens cook they will wilt.  It is hard to tell you how long you will need to cook them because greens vary in their tenderness.  For the ham we just did for Christmas, we cooked those greens about 5 hours.  Drain as much juice off as possible before freezing.
 
Our ham this year weighed 25 lbs.  Trim all the fat possible from the ham.  Then cut slits about  2 or 3 inches long down to the bone. Cuts several slits all over the top ham but try to not get them too close and then turn it over and cut some on the bottom side. Then squeeze as much juice as possible out of them and stuff the greens in the ham.
 
We cooked the ham to 170.  It slices much better if you cool first.

Edited by BigBossMan, 23 January 2017 - 08:15 PM.



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