Entree: United States – Mid-Atlantic United States (Maryland) – Stuffed Ham

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 15 min

Total 3 hrs

Ingredients

- 1 corned ham, bone-in, butterflied, uncooked, approx. 6 lb (2.7 kg)
- 4 slices bacon, chopped, approx. 3 oz (85 g)
- 1 medium yellow onion, finely chopped — about 1 1/2 cups (200 g)
- 1 cup (150 g) chopped green cabbage (about 1/4 head)
- 3 cups (90 g) chopped kale, stems removed, packed
- 2 cloves garlic, minced
- 1 cup (100 g) plain dry breadcrumbs or crushed saltine crackers
- 2 tbsp (30 ml) prepared yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) coarse black pepper
- 1 tsp (2 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (2 g) mustard seed (optional)
- 2 tsp (10 g) kosher salt (reduce if ham is very salty)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) apple jelly or brown sugar + water glaze (for finishing)
- 1 1/2 lb (680 g) baby red potatoes, whole or halved if large
- 1 lb (450 g) fresh or frozen sweet corn kernels
- 8 cups (2 L) water, or enough to cover ham in a large stockpot
- Kitchen twine for trussing

Instructions

Short Description:
A Maryland Eastern Shore specialty of a butterflied corned ham stuffed with a savory, spiced mixture of kale and cabbage, then simmered and finished in the oven for a caramelized glaze. Served with potatoes cooked in the ham broth and sweet corn for a complete main-course meal.

Regional Notes:
This is the Maryland Eastern Shore version: a corned (salt-cured) ham is butterflied and tightly stuffed with a mixture that emphasizes kale and green cabbage and punchy spices (mustard, black pepper, crushed red pepper). The ham is traditionally simmered (boiled) in its pot and often finished in the oven to set a glaze, differing from inland baked-only hams or simple smoked hams.

1. Prepare the ham: Rinse the corned ham under cold water to remove excess brine and pat dry. Lay the butterflied ham flat on a work surface with the interior side up and gently pry open any pocket space.
2. Make the stuffing: In a large skillet over medium heat, render the chopped bacon until fat is rendered and bacon begins to brown, about 5 minutes. Add the butter and chopped onion and cook until translucent, about 4–5 minutes. Add garlic, cabbage, kale, and mustard seed; cook until greens wilt, 3–4 minutes. Remove from heat and stir in breadcrumbs, prepared mustard, Worcestershire sauce, apple cider vinegar, black pepper, crushed red pepper, and kosher salt. Taste and adjust seasoning — remember ham will add salt.
3. Stuff the ham: Spoon the warm stuffing mixture into the butterflied cavity of the ham, pressing firmly and packing the mixture evenly. Fold the ham closed and tie securely with kitchen twine at 1–2 inch intervals to hold the stuffing in place.
4. Simmer the ham: Place the stuffed and tied ham seam-side down in a large stockpot. Add enough water to cover the ham (about 8 cups / 2 L). Bring to a gentle simmer over medium-high heat, then reduce heat to low so the liquid barely simmers. Cover and simmer gently for about 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part reaches 145°F (63°C). Skim any foam from the surface during cooking.
5. Add potatoes and corn: With about 30 minutes remaining of the ham cooking time, carefully add the baby red potatoes to the simmering pot so they cook in the ham broth. If using frozen corn, add it during the last 10 minutes; if using fresh kernels, add with the potatoes so they become tender together.
6. Remove and rest: When the ham reaches 145°F (63°C), carefully lift it from the pot and place it on a rimmed baking sheet. Tent with foil and let rest 10–15 minutes. Reserve the potatoes and corn; keep warm in the pot or transfer to a covered dish.
7. Glaze and finish: Preheat the oven to 375°F (190°C). Brush the exterior of the ham with apple jelly or a glaze made by stirring 1/4 cup (50 g) brown sugar with 2 tbsp (30 ml) water until syrupy, then brushing over the ham. Bake the glazed ham, uncovered, for 20–30 minutes until the glaze is caramelized and browned, basting once halfway through.
8. Slice and serve: Transfer the ham to a cutting board and slice crosswise into 1/4-inch (6 mm) thick slices. Serve slices alongside the potatoes and corn, spooning a little of the cooking broth over the potatoes if desired. Leftover stuffing inside the ham will be served with each slice.
9. Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat gently in a low oven (300°F / 150°C) covered with foil or slice and warm in skillet with a little butter.