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Southern Maryland Stuffed Ham
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Rating: 4.5/5 (31 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 597
% Daily Value**
Total Fat 11g
17%
Saturated Fat 5g
8%
Unsaturated Fat 2g
Cholesterol 100mg
33%
Sodium 7765mg
324%
Total Carbohydrate 42g
14%
Dietary Fiber 3g
12%
Sugars 1g
Protein 84g
Vitamin A  116%Vitamin C  114%
Calcium  15%Iron  25%
Potassium  32%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Southern Maryland Stuffed Ham

Date Added: February 16, 2019

Ingredients:

2 Tablespoons Celery Seeds
2 Teaspoons Hot Sauce (or more to taste)
6 Tablespoons Salt to taste ;
3 Pounds Watercress (Chopped fine)
2 Tablespoons Pepper red; crushed
2 Pounds Cabbage green -- shredded
2 Tablespoons Mustard Seeds crushed
3 Pounds Kale Swiss Chard
1 Bunch Celery Minced
5 Tablespoons Pepper black
12 Pounds Ham country cured
1 Sweet Red Pepper hot red
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Directions:

1. Choose a plump, thick ham with a thin layer of fat.

2. Parboil 20 minutes. Steam and remove all skin.

3. Cut greens in small pieces (1" to 1 1/2"). Chop celery and pepper fine.

4. Blanch greens, celery and pepper in boiling water until limp; drain well.

5. Add seasonings and mix. Cool ham until you can handle it comfortably.

6. Starting at the butt end of the ham, cut three lengthwise slits, 2" long, all the way through.

7. Second row--two slits. Third row--three slits, so that one slit for stuffing does not split into another.

8. The ham is now ready to be stuffed. With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled.

9. The remaining greens are banked over the top of the ham.

10. To keep the ham in shape, use a large square of clean cloth.

11. Place ham, skin side up, on the cloth, fold the ends over tightly and pin.

12. Return to ham boiler and simmer 15 minutes to the pound.

13. Let cool for two hours in the pot liquor. Chill in refrigerator overnight, in its cloth.

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Dietary Notes:
This recipe is high in Vitamin A with 116% of your daily recommended intake per serving. This recipe is high in Vitamin C with 114% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cabbage, Mustard, Celery, Beef allergies.
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