Delicious Stuffed Ham: Learn How to Cook It Perfectly

The art of cooking is more than just following a recipe; it’s about connecting with history, embracing tradition, and creating something truly special. Stuffed ham, a beloved dish of Southern Maryland, embodies this spirit. It’s a labor of love, a culinary tapestry woven with generations of stories and flavors. This blog post will guide you through the process of crafting this remarkable dish, offering insights and tips to ensure your stuffed ham becomes a cherished part of your own family’s traditions.

Understanding Stuffed Ham

Stuffed ham isn’t just ham with a filling; it’s a transformation. A whole corned ham is carefully deboned and then packed with a mixture of finely chopped vegetables and seasonings, creating a symphony of tastes and textures. The ham is then sewn back together, wrapped tightly, and simmered for hours, allowing the flavors to meld and deepen. The result is a savory, intensely flavorful dish that’s both comforting and celebratory. It’s a dish that speaks of patience, dedication, and a deep appreciation for simple, wholesome ingredients.

Gathering Your Ingredients

The quality of your ingredients will significantly impact the final flavor of your stuffed ham. Here’s what you’ll need:

• A Whole Corned Ham: Choose a bone-in corned ham, typically around 12-15 pounds. The bone-in variety provides more flavor during the cooking process.
• Fresh Vegetables:
• Cabbage: The heart of the stuffing, providing a slightly sweet and earthy base.
• Onions: Adds depth and aromatic complexity.
• Celery: Contributes a subtle savory note and a pleasant crunch.
• Kale or Collard Greens: Adds a touch of bitterness and a wealth of nutrients.
• Seasonings:
• Red Pepper Flakes: For a gentle warmth and a touch of spice.
• Black Pepper: Enhances the overall flavor profile.
• Dry Mustard: Adds a tangy kick.
• Optional: Other Herbs & Spices: Some recipes include a touch of garlic powder, onion powder, or even a pinch of cloves for added complexity.

The Deboning Process

Deboning the ham is arguably the most challenging part of the process, but with patience and the right tools, it’s entirely achievable.

1. Prepare Your Workspace: Ensure you have a clean, spacious surface and a sharp boning knife.
2. Locate the Bone: Carefully feel around the ham to identify the bone’s position.
3. Begin Cutting: Start by making a deep incision along the bone, following its contours. Use short, precise strokes to separate the meat from the bone.
4. Work Around the Bone: Continue working around the bone, using your knife to carefully detach the meat. Take your time and avoid tearing the ham.
5. Remove the Bone: Once the bone is completely detached, carefully remove it from the ham.
6. Leave a Pocket: Be careful to leave the ham in one piece, creating a “pocket” to be stuffed.

Crafting the Stuffing

The stuffing is where the magic happens. It’s a blend of textures and flavors that complement the saltiness of the ham.

1. Prepare the Vegetables: Finely chop the cabbage, onions, celery, and kale or collard greens. The finer the chop, the better the stuffing will bind together.
2. Combine the Ingredients: In a large bowl, combine the chopped vegetables with the red pepper flakes, black pepper, and dry mustard.
3. Mix Thoroughly: Use your hands to thoroughly mix the ingredients, ensuring that the seasonings are evenly distributed. The mixture should be slightly moist from the vegetables.

Stuffing and Sewing

With the ham deboned and the stuffing prepared, it’s time to bring them together.

1. Pack the Ham: Generously pack the stuffing into the cavity created by the deboning process. Pack it tightly, ensuring that every nook and cranny is filled.
2. Maintain the Shape: Try to restore the ham to its original shape as you stuff it.
3. Sew the Ham: Using a large needle and kitchen twine, carefully sew the ham closed. Use a tight, even stitch to prevent the stuffing from escaping during cooking.

The Simmering Stage

The long, slow simmer is what transforms the stuffed ham into a culinary masterpiece.

1. Prepare the Cooking Liquid: Place the stuffed ham in a large stockpot. Cover it with water or a flavorful broth (chicken or vegetable broth work well).
2. Add Aromatics (Optional): Consider adding a few bay leaves, peppercorns, or onion quarters to the cooking liquid for added depth.
3. Bring to a Simmer: Bring the liquid to a gentle simmer over medium heat.
4. Simmer Slowly: Reduce the heat to low, cover the pot, and simmer for approximately 5-6 hours, or until the ham is fork-tender. The internal temperature should reach 160°F (71°C).
5. Check Water Level: Check the water level periodically and add more if necessary to keep the ham submerged.

Cooling and Slicing

Allowing the ham to cool properly is crucial for slicing and serving.

1. Remove from the Pot: Carefully remove the ham from the cooking liquid and place it on a platter.
2. Cool Completely: Allow the ham to cool completely at room temperature, then refrigerate it for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the ham to firm up, making it easier to slice.
3. Slice Thinly: Using a sharp knife, slice the ham thinly against the grain.

Serving Suggestions

Stuffed ham is incredibly versatile and can be enjoyed in a variety of ways.

• As a Main Course: Serve it with mashed potatoes, green beans, and a side of coleslaw for a classic Southern meal.
• In Sandwiches: Thinly sliced stuffed ham makes a delicious sandwich filling.
• As an Appetizer: Serve it on crackers or with cheese for a flavorful appetizer.
• With Biscuits: It is often served with biscuits, and is great with a side of fresh fruit.

A Taste of Tradition

Stuffed ham is more than just a dish; it’s a connection to the past, a celebration of community, and a testament to the power of food to bring people together. It’s a dish that requires patience and care, but the reward is a culinary experience that’s truly unforgettable. It is a great dish to share with friends and family.

Questions You May Have

Q: Can I use a pre-cooked ham instead of a corned ham?

A: While you can technically use a pre-cooked ham, the flavor profile will be different. Corned ham provides a unique saltiness that complements the stuffing beautifully.

Q: Can I freeze stuffed ham?

A: Yes, you can freeze stuffed ham. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before slicing and serving.

Q: What if I don’t have kitchen twine to sew the ham?

A: If you don’t have kitchen twine, you can use toothpicks to secure the ham closed. Just make sure to remove them before slicing.

Q: Can I add other vegetables to the stuffing?

A: Absolutely! Feel free to experiment with other vegetables that you enjoy. Carrots, parsnips, or even bell peppers can add a unique flavor to the stuffing.

Q: How can I make the stuffing spicier?

A: If you prefer a spicier stuffing, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper.