Raley's Market Stuffed Ham

Total Time:
5 hr 42 min
Prep:
30 min
Inactive:
12 min
Cook:
5 hr

Yield:
15 to 20 servings

Ingredients
  • 1 (20 to 22-pound) corned ham, boned
  • 10 pounds cabbage
  • 1 to 1 1/2 pounds kale
  • 3 pounds onion
  • 2 1/2 to 3 tablespoons crushed red pepper
  • 1 to 1 1/2 tablespoons black pepper
  • 1 package cheesecloth
Directions

Trim excess fat from ham.

Preheat oven to 400 degrees F.

Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.

Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1 to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.

When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.

When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.


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    GO WHERE THE LOCALS GO
    Great recipe and great source of this Southern Maryland specialty if you don't want to make it yourself. To learn more about the history of stuffed ham check out: www.stuffed-ham.com
    A true Stuffed Ham Is never ever baked it is always boiled. But this is a good recipe. I have had it several times and really enjoy it but I prefer the boiled version better.
    Though it was good a TRUE Southern Marylad Stuffed Ham is boild not bakes and has more spiciness to it
    Yummy!
    Their Stuffed Ham is Awesome!!!!!!!!!!!!! A true Southern Maryland Classic. You can smell it cooking when you walk into the store! The entire store is a walk back through time. An old time butcher shop where you can get meats cut the way you want them. All is fresh! And this recipe is a treasure! A mixture of South and North St. Mary's County stuffed ham. Awesome! ANd a lot easier than the boiling method that many people use.
     
    Enjoy!
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