|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
Tip: Try stuffed ham for more results.
1 - 10 of 12 for maryland stuffed ham
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Chop cabbage, kale, ... thoroughly. To get ham ready, with sharp ... pack on top and bottom of ham. Wrap in cheese cloth and simmer 15 minutes per pound.
Ham may be with ... cloth and tie with string. Cook ham in water used for wilting cabbage and onions. About 4-5 hours. Usually served cold. Great hot too.
A traditional Easter ... angle, in the ham. Alternate 3 ... water (about 2 hours). Remove and drain. Remove from cloth and refrigerate overnight. Serve cold.
With a sharp ... top of the ham 8 to 10 ... the ham will not stick while cooking. Cover with lid, cook as specified, remove from water to cool. Serve cold.
Chop medium fine ... aside. Take the ham and make a ... particular dish is unique to Southern Maryland, and to my knowledge is not prepared anywhere else.
FOR STUFFING: Place ... temperature. TO STUFF HAM: Cut an ... in a serving dish. To serve, slice ham and accompany with vegetable stuffing. 15 servings.
Wash ham; set aside. ... over medium high heat. Bring to a boil; reduce heat, cover, and simmer 15 minutes per pound. Remove lid and let cool in liquid.
Choose a plump, thick ham with thin layer ... a pin. Return ham to boiler and simmer 15 minutes per pound. Cool 2 hours. Refrigerate overnight in cloth.
Chose a plump, thick ham. Parboil 20 ... and simmer 15 minutes to the pound. Let cool 2 hours in "poit likker". Chill in refrigerator overnight in cloth.
Bake at 325 ... with the pink ham and mixed green ... together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!
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