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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.

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.

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.

A traditional Easter ... angle, in the ham. Alternate 3 ... water (about 2 hours). Remove and drain. Remove from cloth and refrigerate overnight. Serve cold.

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.

FOR STUFFING: Place ... temperature. TO STUFF HAM: Cut an ... in a serving dish. To serve, slice ham and accompany with vegetable stuffing. 15 servings.

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.

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.

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.

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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