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Joined: Jan 2001
Posts: 1,096
Campfire Regular
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Campfire Regular
Joined: Jan 2001
Posts: 1,096
It's great smoked.

BP-B2

Joined: Mar 2007
Posts: 5,082
S
Campfire Tracker
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S
Joined: Mar 2007
Posts: 5,082
Try this!

SOUTHERN MARYLAND STUFFED HAM
1 corned ham (10 to 12 lbs.), boned
1 3/4 lbs. onions
2 1/2 lbs. cabbage
4 lbs. kale
2 tbsp. black pepper
2 1/2 tbsp. salt
2 tbsp. ground red pepper
1 tbsp. dry mustard seed
1 tbsp. crushed red pepper

With a sharp knife, cut vertically through the top of the ham 8 to 10 pockets. Chop onions, cabbage and kale. Mix vegetables with remaining ingredients. Stuff "pockets" with vegetable mixture. Fill with as much as possible then put remaining stuffing on top of ham. Put ham on a large piece of cheesecloth. Sew or tie the cloth around the ham, tightly, to keep dressing in place. Cook 20 minutes per pound of ham.

To cook, place ham in a large covered pan on a rack, covering the ham with water. The rack is so the ham will not stick while cooking. Cover with lid, cook as specified, remove from water to cool. Serve cold.


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