Southern Maryland Stuffed Ham
Pork
Ingredients
One 20- to 22-pound corned ham, boned
10 pounds cabbage
1 1/2 pounds kale
3 pounds onion
3 tablespoons crushed red pepper
2 tablespoons black pepper
1 package cheesecloth
Directions
First, trim the excess fat from the ham and preheat the oven to 400°.
Make the Stuffing:
Wash the cabbage, kale and onions in cold water, then chop the vegetables and mix thoroughly in a large bowl with the red and black pepper.
Cut slits all over the ham about 2 inches deep and the same across. Generously fill the slits and the cavity where the bone was with your stuffing.
Tie the ham with a string back in its original shape, wrap with cheese cloth and tie again. Cover the ham with aluminum foil and bake for five hours.
Drain the ham and cool overnight in the refrigerator. Serve cold.