[Sca-cooks] Maryland Stuffed Ham

[bonneoftraquair at netscape.net]

so, I'm trying to catch up on old posts and I come across this


>Maryland Stuffed Ham (the party of the third part being referred to
>henceforth as "stuffed ham") is a stuffed ham dish indigenous and more
>or less peculiar to Maryland. While some authorities insist this must be
>made with a corned ham, rather than a salted and smoked ham, most seem
>to agree that the stuffing is inserted into the bone cavity after the
>ham has either been glove-boned or butterflied (in other words, either
>not split, but rather left as a tube shape, or split open for removal of
>the bone), and filled with a mixed vegetable stuffing based on chopped
>greens such as cabbage, kale, and possibly even watercress. This is then
>wrapped in a cloth and simmered until tender. Served cold, in slices.
>There are apparently some effete restaurants that sell a variant of this
>dish in which the stuffing is rolled up in slices of the ham. Which
>could make for a wonderful dish, but not really the same thing.
>
>Adamantius

and I'm thinking that someone was transcribing recipes from 'the good huswifes jewel' and posted a recipe for stuffed ham.  Or am I imagining that?  If I didn't imagine it, how's it compare with this?


Bonne
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