|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 maryland stuffed ham for more results.
1 - 8 of 8 for southern maryland stuffed ham
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.
Remove skin from ham. With fat ... 325°F for 20 minutes per pound. Cool ham and refrigerate. Slice thinly and diagonally to include stuffing in each slice.
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.
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.
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.
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.
FOR STUFFING: Place ... temperature. TO STUFF HAM: Cut an ... in a serving dish. To serve, slice ham and accompany with vegetable stuffing. 15 servings.
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