The Recipe Box Menu
St. Mary’s Stuffed Ham, Leonardtown Style

Courtesy of Becky MacDonald and her friend Pete Himmelheber

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25-pound corned ham
4 big onions (3 pounds)
4 to 5 medium heads of cabbage
Kale, “a grocery bag, packed down”
Spring onions, “small amount”
2 tablespoons black pepper
1/2 to 3/4 cups salt 1 1/2 ounce celery salt
1/2 to 1 cup crushed red pepper

Chop the onions, cabbage, and kale to 1/2 to 1 inch pieces. Mix in the rest of the ingredients except the red pepper. Only mix in half the red pepper and then taste. Add more to taste. Thoroughly mix the stuffing, tasting and adjusting the seasoning. Make it overly spicy; the stuffing will season the meat.

Pierce rows of narrow, crescent-shaped slits deep into the meat, but not all the way through. Using your hands, push the stuffing tightly into the slits. Stuff all of the slits as fully as possible. Wrap the stuffed ham tightly in double layers of clean cheesecloth or light cotton. Place in a large pot, cover with water, and low boil for about 20 minutes per pound. Remove from the pot and let the ham drain overnight; remove the cloth and skin. Slice to show off the stuffing.