Stuffed corned hams in the southeastern part of Maryland are available at fundraising oyster dinners in addition to family holiday meals. Frederick Philip Stieff in his book Eat, Drink & Be Merry in Maryland (1932) gave several recipes for stuffed hams.
Stuffed ham
Hams of twelve pounds or more are best to use for "stuffed ham," a popular dish with Southern Marylanders, particularly at Easter. The ham to be used is best when less than a year old.
For a sixteen-pound ham use one peck of greens: cabbage sprouts, turnip greens or kale, two dozen bunches of spring onions or their equivalent in chives, red and black pepper and celery seed.
Allow fifteen minutes per pound after the ham starts boiling and cook steadily until three-fourths done. Then put aside to partly cool while the greens scald in the ham liquor. When well wilted, take greens up and chop well. Season greens with celery seed and pepper to taste.
Then with a sharp knife cut crescent-shaped openings in the ham, top and bottom, as deep as the knife will go. Stuff the mixture of greens in the incisions, as much as they will hold. Make as many incisions as the ham will conveniently take.
Fold in a stout cloth and sew fast. Replace ham in the boiling liquor for the remaining quarter of the time allowed for cooking. Cool in the liquor, and when throughly cold, it is ready for use. Keep cloth on the ham to preserve the moisture and keep in a cool place. It is truly a dish for the gods.
Various historical recipes and citations
Maryland's Way: The Hammond Harwood House Cookbook
A traditional Easter dish dating from early 1700's
Mother Dyson's Recipe for Southern Maryland Stuffed Ham
Chaptico Market in St. Mary’s County
Sandwich. picture
St. Mary's County Stuffed Ham. picture
