Capt. Bert's Stuffed Ham
Submitted by: Bert Shaffner
- 12 to 18lb corned ham and have it deboned
- 3lb kale
- 3lb cabbage
- 1lb watercress
- 1 bunch celery
- small onion (optional)
Chop all ingredients in less than 1" pieces. Blanch together, remove, place in bag to drain. Add the following spices:
- 2 teaspoon hot sauce
- 2 tablespoon crushed red pepper
- 4 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1 tablespoon of cayenne pepper
Mix spices in stuffing. If your hands burn its just about right. Stuff bone cavity, fold and tie ham with butchers twine or crab line. Cut X's in ham and push stuffing in to these. Get a sack, pillow case, or cheese cloth and place the ham inside. Bring water to a boil, put in ham, simmer 15 min to pound. When finished, allow to cool in broth, remove, drain and serve cold the next day.
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.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem