Corned Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED HAM, SOUTHERN MARYLAND STYLE



Stuffed Ham, Southern Maryland Style image

There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.

Provided by Kim Severson

Categories     dinner, lunch, meat, project, main course

Time 5h30m

Yield 8 to 12 servings, plus leftovers

Number Of Ingredients 12

1/2 of a fresh or corned ham (8 to 12 pounds)
1 cup kosher salt plus more, if corning
3 pounds green cabbage
1 pound curly kale, or a mixture of other greens like mustard greens or watercress
2 medium yellow onions (about 1 pound)
1 bunch scallions (about 7)
1 1/2 tablespoons coarsely ground black pepper
1 1/2 tablespoons red-pepper flakes
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon cayenne
1 tablespoon salt

Steps:

  • If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
  • Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
  • Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
  • Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
  • While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
  • Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
  • Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
  • Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
  • To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams

MIRIAM REICHL'S CORNED BEEF HAM



Miriam Reichl's Corned Beef Ham image

Provided by Ruth Reichl

Categories     Beef     Mustard     Peach     Spring

Yield Serves 6

Number Of Ingredients 7

4 pounds whole corned beef
5 bay leaves
1 onion, chopped
1 tablespoon prepared mustard
1/4 cup brown sugar
whole cloves
1 can (1 pound 15 ounces) spiced peaches

Steps:

  • Cover corned beef with water in a large pot. Add bay leaves and onion. Cook over medium heat about 3 hours, until meat is very tender.
  • While meat is cooking, mix mustard and brown sugar. Preheat oven to 325°.
  • Take meat from water and remove all visible fat. Insert cloves into meat as if it were ham. Cover the meat with the mustard mixture and bake 1 hour, basting frequently with the peach syrup.
  • Surround meat with spiced peaches and serve.

DELUXE CORNED BEEF HASH



Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories     Breakfast and Brunch     Potatoes

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

More about "corned ham recipes"

THE LURE AND LORE OF CORNED HAM, A SALTY SLICE OF NORTH CAROLINA
Apr 7, 2020 Traditional corned ham is simply a fresh ham cured in salt. Unlike smoked and dry-cured Southern hams, it is rarely found outside two small pockets of the Eastern Seaboard: St. …
From nytimes.com


SOUTHERN MARYLAND STUFFED HAM RECIPE
The first step, trim the excess fat from the ham and preheat the oven to 400°. Step 2: To 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 …
From visitmaryland.org


BRISKET: MIRIAM REICHL'S CORNED BEEF HAM | MEAT …
Nov 7, 2011 Cover corned beef brisket with water in a large pot. Add the bay leaves and onion. Cook over medium heat about 3 hours, until the meat is very tender.
From pbs.org


THE COMPLETE GUIDE TO BOILING CORNED HAM: TIMES, TIPS, AND TRICKS
Jun 28, 2024 So for a 5 lb corned ham, boil for 100 to 150 minutes (1 hr 40 mins to 2 hrs 30 mins). For a 10 lb ham , you’ll want to boil for 200 to 300 minutes (3 hrs 20 mins to 5 hours). …
From thekitchentoday.com


SOUTHERN MARYLAND STUFFED HAM - OLD LINE PLATE
Apr 12, 2017 Since a corned ham is the most commonly used, (and the most obscure and annoying item to get) I figured that was the way to go. Once the corned ham has been rinsed …
From oldlineplate.com


BILL SMITH'S CORNED HAM - DEEP SOUTH MAGAZINE
Nov 21, 2024 Put the ham on a rack in a covered roasting pan and bake for 20 minutes a pound. The internal temperature should reach 150 degrees for safety reasons, but I like to cook these hams until they start to fall off the bone. About …
From deepsouthmag.com


REAL SOUTHERN MARYLAND STUFFED HAM - RECIPE - COOKS.COM
Oct 15, 2024 Tie de-boned ham with butchers twine to roll up in a bundle. Cut slits every 3-inches or so into the ham. Stuff the stuffing into the slits. Pack stuffing into bone cavity. Pat …
From cooks.com


CARRY ON, CORNED HAM - SOUTHERN CULTURES
On the eleventh day, thoroughly wash the ham, flush out all of the salt from the pockets you made, then soak the ham in fresh, cool water overnight. The next day, place the ham skin-side-up in a roasting pan, on a rack. Put a little water …
From southerncultures.org


CORNED HAM | OUR STATE
Nov 5, 2012 The next day, dry the ham and put it on a rack in a roasting pan. Put a little water in the bottom of the pan. Cover the ham with a lid or foil for the first two thirds of the cooking time. Cook it at 325 degrees for 25 minutes a …
From ourstate.com


CORNED HAM - SAVEUR
Preheat oven to 325°. Bake ham on a rack in a roasting pan, covered, for 1 hour. Uncover, increase oven temperature to 375°, and continue to bake, basting from time to time, until the meat pulls ...
From saveur.com


HOW TO CORN A HAM: A STEP-BY-STEP GUIDE - THEKITCHENTODAY
Jun 16, 2024 After the brining time, remove the ham from the brine. Discard the brine. Rinse the ham under cold water and scrub off any spices or seasoning. Pat it dry with paper towels. At …
From thekitchentoday.com


HOW TO COOK A CORNED HAM? - CHEF'S RESOURCE
Apr 30, 2024 Absolutely! Leftover corned ham makes delicious sandwiches. Just slice it thinly and enjoy it with your preferred bread and condiments. 8. Can I cook a corned ham on the …
From chefsresource.com


EASY SKILLET HAM HASH - RENEE'S KITCHEN ADVENTURES
Apr 11, 2019 To turn ham into ham hash, it's just a matter of dicing onions, red peppers, and of course the ham then sauteing them with some oil in a skillet with a bag of refrigerated diced potatoes. It's a quick and easy meal for anytime of …
From reneeskitchenadventures.com


HOW TO COOK A CORNED HAM - METRO COOKING DALLAS
Mar 30, 2023 Instructions: In a large pot, bring the water to a boil. Add the salt, sugar, and spices to the boiling water. Stir until the salt and sugar have dissolved.
From metrocookingdallas.com


WHAT IS CORNED HAM - SIMPLY MEAT SMOKING
Jun 4, 2023 Corning Process . Start by rinsing and drying the ham. Next, use a sharp boning knife to make a three to four-inch deep incision at each place where the bone protrudes from …
From simplymeatsmoking.com


OUR TOP 99 HAM RECIPES | UPDATED FOR 2024 | BOAR'S HEAD
Explore our exceptional collection of Ham recipes featuring premium Boar’s Head products. Boar's Head Provisions Co, Inc. Premium Deli Meats & Cheeses since 1905. Products Our …
From boarshead.com


CORNED HAM RECIPE | ENTREE RECIPES | PBS FOOD | PBS …
Cover the ham with a lid or foil for the first two thirds of the cooking time. Cook it at 325 degrees for 25 minutes a pound. Uncover the ham for the last part of the cooking and turn the oven up ...
From pbs.org


Related Search