Stuffed ham
United States of America | |
| Region or state | Maryland |
|---|---|
| Associated cuisine | Southern |
| Main ingredients | Corned ham, greens |
Stuffed ham is a variety of
corned or smoked ham.[1] The ham is covered with extra stuffing, wrapped in a cloth to hold everything together, and then boiled until the meat and greens are fully cooked. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day.[2] Often used as a Christmas ham
, this preparation has been popular for at least 200 years. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another.
Salmonella vector
In 1997, improperly prepared stuffed ham served at the Our Lady of the Wayside Catholic Church fund-raising dinner in
Emerging Infectious Diseases.[6]
See also
References
- ^ Alumnae (1959). Treasured Recipes of Old St. Mary's County. St. Mary's Academy.
- ISBN 9780547416441.
- ^ Jensen, Peter; Thompson, Neal (7 November 1997), "Illnesses blamed on church dinner exceed 600 cases Fatal heart attack of Baltimore woman could be linked to it", Baltimore Sun, retrieved 12 Nov 2017
- ^ Buote, Brenda (26 November 1997), "Culprit at church dinner was ham Markets in St. Mary's won't be penalized, health officials say", Baltimore Sun, retrieved 12 Nov 2017
- ^ Shields, Todd; Goldstein, Avram (7 November 1997), "Stuffed Ham Suspected in Illness", Washington Post, retrieved 12 Nov 2017
- ^
Varma, JK; Greene, KD (2005), "Hospitalization and Antimicrobial Resistance in Salmonella Outbreaks, 1984–2002", Emerging Infectious Diseases, 11 (6): 943–946, PMID 15963293
Further reading
- Mary Z. Gray (December 5, 1982), "Stuffed Ham with a Kick", The New York Times, retrieved 2007-12-14
- Patricia Bixler Reber (2006), Southern Maryland Stuffed Ham, retrieved 2007-12-14
- Kim Severson (March 19, 2018), "In This Corner of Maryland, Holidays Mean a Stuffed Ham", The New York Times, retrieved 2019-11-28
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