*  Exported from  MasterCook  *
 
                       SOUTHERN MARYLAND STUFFED HAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      pounds        Ham -- country cured
    3      pounds        Kale
    3      pounds        Watercress
    2      pounds        Cabbage -- green
    1      bn            Celery
    1                    Pepper -- hot red
    6      tablespoons   Salt
    5      tablespoons   Pepper -- black
    2      tablespoons   Pepper -- red
    2      tablespoons   Mustard seed
    2      tablespoons   Celery seed
    2      teaspoons     Tabasco sauce
 
 Choose a plump, thick ham with a thin layer of fat. Parboil 20 minutes.
 Steam and remove all skin.  Cut greens in small pieces (1 to 1 1/2").
 Chop celery and pepper fine. Blanch greens, celery and pepper in boiling
 water until limp; drain well.  Add seasonings and mix. Cool ham until
 you can handle it comfortably. Starting at the butt end of the ham, cut
 three lengthwise slits, 2 long, all the way through. Second row--two
 slits. Third row--three slits, so that one slit for stuffing does not
 split into another. 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. The
 remaining greens are banked over the top of the ham.
 
  To keep the ham in shape, use a large square of clean cloth. Place ham,
 skin side up, on the cloth, fold the ends over tightly and pin.
 Return to ham boiler and simmer 15 minutes to the pound. Let cool for
 two hours in the pot liquor.  Chill in refrigerator overnight, in its
 cloth.
 
  Mrs. Edward J. Edelen Port Tobacco, MD The Hammond Harwood House
 Cookbook
 
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