An early Christmas gift from me to you! The best kept secret in Southern Maryland... and you thought it was our Crab Cakes!!!

Merry Christmas to you and yours! Here is a little gift from me to you......I grew up and still live in a wonderful place known as Southern Maryland. Many original residents pride themselves on the "Southern Part" ...for the cuisine that is. It is beautiful and quaint with all of the modern comforts to make you feel like you didn't take a "WRONG TURN"!! Here is one of our shining examples of southern culinary delights that is specifically unique to Southern Maryland... You can Thank me later....

Southern Maryland Stuffed Ham

The history of Stuffed Ham dates to early 17th-century Maryland, where, it is believed, slaves working on the plantations created the recipe. Once the plantation owner tasted the delicious blend of pork and greens, the stuffed ham found its place on the master's dining table and became a traditional holiday
dish.

Here is the recipe online http://www.grouprecipes.com/86904/southern-maryland-stuffed-ham.html

Ingredients

* 7 - 10 lb.) ham (use
corned bone-in ham for that authentic Southern Maryland taste) shopping
list

* 1 head cabbage shopping list

* 2 lbs. kale shopping
list

* 1 lb. onions shopping list

* 1 bunch scallions
shopping list

* 1 tbsp. red pepper shopping list

* 2 tbsp.
mustard seed shopping list

* 2 tbsp. celery seed shopping list


* 1 tsp. Tabasco sauce shopping list

* 3 tsp. ground red
pepper shopping list

* 2 1/2 tbsp. salt shopping list

* cheesecloth or Old pillow case shopping list

How to make it

* Chop onions and greens.

* Mix seasonings with greens.

* Cut 2 inch slits (pockets) on a 45 degree angle, in the ham.
Alternate 3 pockets then 2 pockets, making sure they are not parallel.

* Press seasoned stuffing into slits until they will hold no more.

* Put ham in pillow case or cheesecloth; add left over stuffing, tie
closed.

* Put ham in large pot and cover with water. Simmer or
boil slowly for 20 minutes per pound or till internal temperature
reaches 160°. Reduce cooking time by 1/2 hour when using precooked ham.

* Turn off heat.

* Let ham cool in the water (about 2 hours).

* Remove and drain.

* Chill in refrigerator overnight, in its
cloth. Serve cold.

*** slice and serve on white bread for
sandwiches later*** (TRUST ME)