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. Featured in: In This Corner Of Maryland, Holidays Mean A Stuffed Ham.
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Serving Size: 1 recipe (2010g) | ||
Recipe Makes: 1 | ||
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Calories: 751 | ||
Calories from Fat: 128 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 56272.3mg | 1940 % | |
Potassium 5076.1mg | 134 % | |
Total Carbohydrate 150g | 44 % | |
Dietary Fiber 54.2g | 217 % | |
Sugars, other 95.8g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 751
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