| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork |
1 |
Ham |
INGREDIENTS
| 12 |
lb |
Ham, country cured |
| 3 |
lb |
Kale |
| 3 |
lb |
Watercress |
| 2 |
lb |
Cabbage, green |
| 1 |
bn |
Celery |
| 1 |
|
Pepper, hot red |
| 6 |
tb |
Salt |
| 5 |
tb |
Pepper, black |
| 2 |
tb |
Pepper, red |
| 2 |
tb |
Mustard seed |
| 2 |
tb |
Celery seed |
| 2 |
ts |
Tabasco sauce |
|
|
Mrs. Edward J. Edelen |
|
|
Port Tobacco, MD |
|
|
The Hammond Harwood House Cookbook |
INSTRUCTIONS
Choose a plump, thick ham with a thin layer of fat. Parboil 20 minutes.
Steam and remove all skin. Cut greens in small pieces (1" to 1 1/2"). Chop
celery and pepper fine. Blanch greens, celery and pepper in boiling water
until limp; drain well. Add seasonings and mix. Cool ham until you can
handle it comfortably. Starting at the butt end of the ham, cut three
lengthwise slits, 2" long, all the way through. Second row--two slits.
Third row--three slits, so that one slit for stuffing does not split into
another. The ham is now ready to be stuffed. With your fingers, push the
seasoned greens into slits first from the top, then from underneath, until
you can feel all the spaces have been filled. The remaining greens are
banked over the top of the ham.
To keep the ham in shape, use a large square of clean cloth. Place ham,
skin side up, on the cloth, fold the ends over tightly and pin. Return to
ham boiler and simmer 15 minutes to the pound. Let cool for two hours in
the pot liquor. Chill in refrigerator overnight, in its cloth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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