Stuffed ham
Southern Maryland Stuffed Ham is a variety of ham in which cabbage, kale, onions and seasonings (mustard seed, black pepper, red pepper flakes) are chopped and mixed, then stuffed into deep slits incised in a whole corned or smoked ham.[1] The ham is covered with extra stuffing, wrapped in a cloth to hold everything together, and then boiled until the meat and greens are fully cooked. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day.[2] Often used as a Christmas ham, this preparation has been popular for at least 200 years. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another.
![]() Southern Maryland Stuffed Ham | |
Alternative names | Maryland stuffed ham |
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Place of origin | United States of America |
Region or state | Maryland |
Associated cuisine | Southern |
Main ingredients | Corned ham, greens |
References
- Alumnae (1959). Treasured Recipes of Old St. Mary's County. St. Mary's Academy.
- Stern, Jane (Jun 4, 2009). 500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 107. ISBN 9780547416441.
Further reading
- Mary Z. Gray (December 5, 1982), "Stuffed Ham with a Kick", The New York Times, retrieved 2007-12-14
- Patricia Bixler Reber (2006), Southern Maryland Stuffed Ham, retrieved 2007-12-14
- Kim Severson (March 19, 2018), "In This Corner of Maryland, Holidays Mean a Stuffed Ham", The New York Times, retrieved 2019-11-28