Submitted by: Kathy Randa
- Maryland Corn Ham
- 1 lb. Cabbage
- Celery (chopped fine)-to your taste
- Onions (chopped fine)-to your taste
- Mustard Seed
- Celery Seed
- Red Crushed Pepper
- Cloth Bag
Parboil ham. Take skin off and let cool. Cut up very fine and wash celery, onion, cabbage and kale. Then wilt (let steam). Add mustard seed, celery seed and crushed red pepper. Mix well. Half moon ham to the bone all over ham. Pack stuffing in half moon slits. Pile remainder of stuffing on ham. Put in cloth bag and boil. Do not let ham touch bottom of pan. Boil 25 minutes per lb. Remove from pan and let cool.
I have tried this with other hams and it is good but the best ham to use is a Maryland Corn Ham. I have also had the bone removed from the ham and packed the cavity with stuffing. It depends on how much stuffing you desire.
Editors Note: We receive a tremendous number of requests from readers asking where they can buy a corned ham. We did some research and discovered that the hams are available at Raley's Town & Country Market in Ridge, MD. They will also ship them for people who live out of the area. Raley's advised us that the hams do need to be shipped overnight since they are perishable. They will accept credit card orders. You can reach them at 301-872-5121.