Maryland Stuffed Ham Recipe
Hold onto your aprons, folks! We’re diving into a legendary Maryland tradition that’s been gracing holiday tables since colonial times. This stuffed ham isn’t just dinner—it’s a celebration, a heritage dish with serious bragging rights that’ll have your guests talking for years to come.
What makes Maryland Stuffed Ham so special? It’s that perfect marriage of salty, spicy, and savory—where a massive corned ham gets literally packed with vibrant greens and onions until it’s bursting with flavor. The contrast between the rich meat and the peppery vegetable stuffing creates something truly magical that’s stood the test of time for over 300 years. This is showstopper food at its finest!
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
Steps
- Making your first Southern Maryland Stuffed Ham can be intimidating, but each step is easy, the actual active prep time is really only about a half hour, and the results are simply stunning. So take your time and go for it! First, trim the excess fat from the ham, aiming to leave about 1/4 inch of fat for flavor. Preheat the oven to 400°F (205°C). Having the oven hot and ready ensures your ham starts cooking immediately when it goes in.
- To make the stuffing, wash the cabbage, kale and onions thoroughly in cold water (warm water can wilt the greens prematurely). Chop the vegetables into 1/4-inch pieces – not too fine or they’ll turn mushy during cooking, but not too large or they won’t stuff properly. Mix thoroughly in a large bowl with the red and black pepper. You should see an even distribution of the peppers throughout the mixture.
- Cut slits all over the ham about 2 inches deep and the same across. Use a sharp knife and work methodically in a grid pattern for best results. Generously fill the slits and the cavity where the bone was with your stuffing, pressing firmly to pack it in but not so hard that you tear the meat. There are great videos online showing some techniques. You’ll know you’ve done it right when the ham is plump with stuffing but still maintains its shape.
- Tie the ham with kitchen string back in its original shape, creating a cross-hatch pattern with the string to secure it firmly. Wrap with cheesecloth and tie again, making sure the cloth is smooth against the ham to prevent uneven cooking. Cover the ham completely with heavy-duty aluminum foil, sealing tightly to trap moisture. Bake for 5 hours at 400°F (205°C). The ham is done when an instant-read thermometer inserted into the center reads 145°F (63°C).
- Carefully drain any accumulated juices from the ham (save them for flavoring other dishes if desired). Cool the ham completely, then refrigerate overnight or for at least 8 hours to allow the flavors to meld and the ham to set properly. This resting period is crucial for the final texture. Serve cold, sliced thinly to showcase the beautiful pattern of meat and colorful stuffing.
Smart Swaps
- Use collard greens instead of kale for a more traditional Southern Maryland flavor
- Substitute 2 tablespoons hot paprika for the crushed red pepper for a smokier heat
- Try a 12-14 pound ham for smaller gatherings (reduce cooking time to 3.5 hours)
Make It Diabetes-Friendly
- Choose a lower-sodium corned ham to reduce salt content by approximately 30%
- Increase the kale to 3 pounds and reduce cabbage to 8 pounds for more fiber and lower carb content (reduces approximately 4g carbs per serving)
- Add 2 tablespoons apple cider vinegar to the vegetable mix to help slow glucose absorption
- Serve in 3-ounce portions instead of larger servings to manage carbohydrate intake
- Pair with non-starchy vegetables like roasted Brussels sprouts to keep the glycemic impact low
Pro Tips
- Score the fat cap in a diamond pattern before stuffing for a more attractive presentation
- Reserve about 2 cups of the vegetable mixture to serve alongside the ham as an extra condiment
- The ham tastes even better on days 2 and 3, making it perfect for holiday meal prep
- For easier slicing, use an electric knife or a very sharp carving knife that’s been chilled