Southern Maryland Stuffed Ham

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It's on practically every community fund-raising supper table at Christmas and Easter.

This dish contains uncooked stuffing and is seasoned with plenty of black and red pepper, according to chefs whose families have been cooking it for generations.


Cut incisions approximately 3 inches deep in a few spots around the bone if corning the ham.

Salt the incisions and massage salt all over the surface of the ham with a gentle touch.

Any residual salt may be used to massage into the ham while it cooks, and more can be added later if necessary.


To make the stuffing, cut all of the veggies so that the pieces are tiny and consistent in size. To begin, cut the cabbage.

It's good to have a food processor with a shredding blade. In a large pan or basin, place the cabbage.