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St. Mary's County Stuffed Ham
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Ingredients: 1 bunch celery
6 bunches wild field cress
1 large cabbage
6 bunches green onions
6 bags washed and cut greens
1/4 cup hot-pepper flakes
2-1/2 oz. mustard seed
1/2 cup salt
1 fresh ham, boned and tied Preparation: Chop celery, field cress, cabbage, green onions and greens; add pepper, mustard seed and salt. Toss until completely mixed. Make deep half-moon slits all over ham. Stuff greens mixture deep down in the slits; wrap any remaining greens with ham in cheesecloth, being sure to cover the ham well. Place ham in a pot with water to cover. Bring to a boil, then reduce heat to medium and cook for 4 hours. Turn heat off and let sit for 2 to 3 hours to bring back to room temperature. Refrigerate or serve warm. Servings: one cooked ham Chef's Notes: - Refrigerating in the pot liquor overnight gives the ham a wonderful flavor.
- To serve, place on a platter and surround ham with greens. You can add fresh vegetables such as zucchini, yellow squash, cherry tomatoes and shredded carrots.
Books: Pork and Ham Menus
By Editors of Time Life Books
ISBN: 0867061987
Currently out of print, but may be available through online search services. The Complete Meat Cookbook
By Bruce Aidells and Denis Kelly
ISBN: 0395904927
Houghton Mifflin (1998)
222 Berkeley St.
Boston, MA 02116
Phone: 617-351-5000
Customer Service Phone: 800-225-3362
E-mail: tradecustomerservice@hmco.com
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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