Leonardtown Local Customs

4 more images

It used to be that you could only get Key Lime pie in the Florida Keys. Now, it is ubiquitous. But St. Mary's County Stuffed Ham is still a strictly local food - unknown outside of southern Maryland.

Stuffed ham came about when some thrifty cook decided to stuff some greens in the cavity that was left when the ham bone was removed from a ham hock. The greens - usually kale - are chopped and mixed with spices, and then the stuffed ham is cooked. After it is cooked, when it is sliced, there is a center of greens in each slice.

Bob doesn't like ham much, and he doesn't like kale either. But I do. I only get stuffed ham once a year at the Oyster Festival. I usually buy two sandwiches and eat one at the Festival and take the other one home for lunch. This year, they also had stuffed ham soup.

This is one recipe. There is another at the website below.

Southern Maryland Stuffed Ham

(Per 12 pounds)

* Fresh corned ham, boned
(If not boned, the ham will need to be slotted for stuffing)
* 3 lbs. kale
* 2 lbs. watercress (if not available, use kale)
* 4 to 5 lbs. cabbage, diced
* 2 tablespoons mustard seed
* 2 tablespoons red pepper
* Less than 1 teaspoon Tabasco sauce
* Less than 1 teaspoon salt
* Less than 1 teaspoon pepper
* Less than 1 tablespoon peppercorns
* 1 stalk celery, diced
* 1 tablespoon celery seed
* 1 tablespoon Worcestershire sauce (optional)
* 1 tablespoon mustard (optional)
* 1 large onion, dices, or 4 bunches spring onions

Cook greens until cooked down. Add spices and thoroughly mix with greens. Stuff ham with greens; make additional slots in the ham for additional stuffing. Wrap and tie in cheesecloth. Cover ham with water. Boil for 20 minutes per pound. Let cool in water before removing.

Joanne Smith
Southern Maryland Council Telephone Pioneers Cookbook