Wednesday, November 30, 2011

Regionals: Duck's Stuffed Ham

Hunger No MoreSometimes, I love having this blog. Turns out, the compiler of the Bachman Family Cookbook found this here blog, and commented. So, now I've met a cousin of some stripe (if we share a great grandparent as our closest common ancestor, we're, what...second cousins?), who works with the county museum back in North Dakota. There's tons of family stuff for me to rifle through, and it's a great feeling. It's not every day one learns more about one's great grandparents, ya know?

Today's Hunger No More: Food & Fellowship from the Episcopal Diocese of Washington recipe was a quick substitute. Originally, I was going to post Southern Maryland Stuffed Ham recipe, because there's a good bit of history included, but I just couldn't bring myself to write about people owning other people tonight. So, suffice to say, there's hundreds of years of history going on with this dish, and more than a little baggage going along with it.

Duck's Stuffed Ham

12 lb corned ham
3 lbs watercress
2 lbs kale
1 small head cabbage
4 onions
4 hard boiled eggs
salt to taste
black pepper to taste
red pepper to taste

Have the butcher debone ham and tie. Slit pockets in ham to hold stuffing, about 1 inch apart. Grind watercress, kale, cabbage, onions, and eggs together (a food processor makes this easy). Season stuffing to taste with salt, black pepper, and red pepper. Stuff into slits, pack them full. Put any leftover stuffing on top of ham. Sew into an old pillowcase or wrap with cheesecloth. Place in a kettle of cold water to cover. Bring to a boil and simmer 22 minutes per pound (a 12 pound ham takes 4 1/2 hours). Cool in liquid. When cool, remove and drain, then refrigerate.

This recipe is best prepared a day and a half ahead. This recipe was given to Lucille by her dear friend, "Duck" Shelton, who is now deceased. It was her mother's recipe.

Lucille Dyson
Recipes compiled by Episcopal Church Women
Christ Church, Port Tobacco

I can't say I've ever run across a recipe that called for stitching anything into a pillow case before. The other stuffed ham recipe sticks to cheesecloth, but as that one calls for a 20 pound ham, it's possible that there just weren't old pillowcases big enough.

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