Ingredients

How to make it

  • Chop onions and greens.
  • Mix seasonings with greens.
  • Cut 2 inch slits (pockets) on a 45 degree angle, in the ham. Alternate 3 pockets then 2 pockets, making sure they are not parallel.
  • Press seasoned stuffing into slits until they will hold no more.
  • Put ham in pillow case or cheesecloth; add left over stuffing, tie closed.
  • Put ham in large pot and cover with water. Simmer or boil slowly for 20 minutes per pound or till internal temperature reaches 160°. Reduce cooking time by 1/2 hour when using precooked ham.
  • Turn off heat.
  • Let ham cool in the water (about 2 hours).
  • Remove and drain.
  • Chill in refrigerator overnight, in its cloth. Serve cold.

Reviews & Comments 6

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    " It was excellent "
    andiecooks ate it and said...
    sounds really excellent, tasty, + unique= 5
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    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    I Love authentic recipes and the 'history'
    behind them~ this recipe is no exception~
    I am looking forward to trying this one 'ASAP'~
    "5"FORK!!!!!
    I MUST use the 'pillowcase'! My Grandchildren
    will think this is a 'Hoot'! (^_^)~
    GREAT Photo~ I 'Tagged'~
    ~*~mj~*~
    Was this review helpful? Yes Flag
  • djimmey 5 years ago
    Very interesting, never seen anything like it, worth a try. Thanks Its kinda like stuffed pork chops?
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    " It was excellent "
    crabhappychick ate it and said...
    This is one of those classic Maryland dishes I never got to try before I left that beautiful state. I think a Spring get-away to the Eastern Shore is going to be in the near future....including to a restaurant that serves this. Any recommendations for a restaurant that serves MD stuffed ham?
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    " It was excellent "
    clbacon ate it and said...
    I have not eaten any of this in so long! Thanks for the memories and thanks for posting a unique recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Boy, does this ever sound so unique and delicious! I love the method of cooking here, as well as the history behind the recipe! An easy 5 from me!
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