With its green vegetable-swirled filling, stuffed ham is a local favorite in St. Mary’s County, Maryland.
Instructions
1
Prepare the ham
2
Using a sharp knife, remove any fat on the outside of the ham. Lay the ham flat, then make four to six half-moon slits into the deepest parts of the ham, about 2 inches deep. Set the ham aside.
3
Make the filling
4
In a large bowl, combine the kale, cabbage, onions, salt, celery seed, mustard seed, crushed red pepper flakes and coarsely ground pepper.
5
Stuff the ham
6
Stuff the filling mixture into the ham's cuts, filling in all the gaps. Place any remaining filling in the center of the ham.
7
Tie the ham up in cheesecloth
8
Place the stuffed ham on a double thickness of cheesecloth. Bring up all four corners of the cheesecloth and tie them together tightly with kitchen string.
9
Boil the ham
10
Fill a large stock pot with enough water to cover the ham. Bring the water to a boil, then carefully lower the ham into the pot. Reduce the heat, then cover the pot with a lid. Simmer the ham until its internal temperature reaches 145°F, about three to four hours.
11
Slice and serve the ham
12
Carefully remove the ham from the pot and let it cool to room temperature. Remove and discard the cheesecloth. Slice the ham and serve.
