Stuffed Ham

Total Time Prep: 25 min. Cook: 3 hours. + resting
Yield 10 servings
Test Kitchen Approved
With its green vegetable-swirled filling, stuffed ham is a local favorite in St. Mary’s County, Maryland.

Ingredients

  • 1 large fresh or corned ham (8 to 12 pounds), bone removed
  • 3 cups finely chopped fresh kale
  • 3 cups finely chopped cabbage
  • 3 cups finely chopped onion
  • 2 tablespoons kosher salt
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarsely ground pepper

Directions

  1. Using a sharp knife, remove any fat on the outside of the ham. Lay ham flat, make 4 to 6 half moon slits into the deepest parks of the ham, about 2-in. deep. Set aside.
  2. In a large bowl, combine the remaining ingredients. Stuff mixture into ham, filling all gaps. Place any remaining filling in the center of the ham. Place the stuffed ham on a double thickness of cheesecloth; bring up corners of cloth and tie tightly with kitchen string.
  3. Fill a large stock pot with enough water to cover the ham; bring to a boil. Add ham to pot. Reduce heat; cover and simmer until internal temperature reaches 145°, about 3-4 hours.
  4. Remove from pot; let cool to room temperature. Remove and discard cheesecloth. Slice ham; serve.

Nutrition Facts

1 serving: 419 calories, 14g fat (4g saturated fat), 185mg cholesterol, 4928mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 68g protein.

Stuffed ham is a Maryland comfort food often served on special occasions since it takes several hours to boil. If you're patient, the flavors of the veggie and spice mixture that fill the slits of the meat permeate the entire ham. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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