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Maryland Style Ham

ID: 443 Pork

Yield/Servings: 8 large servings

Ingredients:

1 fully cooked ham (10 lbs.)
1 package (10 oz.) frozen chopped kale
1 cup fresh spinach
1 large onion (1 cup)
3/4 cup watercress
1/2 cup celery tops
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup honey
2 tbs. vinegar
2 tsp. dry mustard

Instructions:
Finely chop spinach, onion, watercress, and celery tops. Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch. Make x-shaped cuts with a small paring knife, 2 inch deep and 1 inch apart, staggering rows, all over fat side. Cook kale in boiling salted water to cover, flowing directions on package; drain; cool; squeeze out excess water with hands.

Combine kale, spinach, onion, watercress, celery tops, salt and pepper n a medium-size bowl. Press green mixture into ham pockets, packing down well. Place ham, fat side up, in a large shallow baking pan. Bake in a slow oven (325 degree) for 2 hours.

Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with remaining honey mixture, 30 minutes or until top is richly glazed. Remove ham from pan and let stand bout 20 minutes for easier carving. Carve ham carefully, holding slices to keep filing intact.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Maryland Style Ham
ID: 443 Pork
	Yield/Servings: 8 large servings

Ingredients:
1 fully cooked ham (10 lbs.) 1 package (10 oz.) frozen chopped kale 1 cup fresh spinach 1 large onion (1 cup) 3/4 cup watercress 1/2 cup celery tops 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup honey 2 tbs. vinegar 2 tsp. dry mustard

Instructions: Finely chop spinach, onion, watercress, and celery tops. Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch. Make x-shaped cuts with a small paring knife, 2 inch deep and 1 inch apart, staggering rows, all over fat side. Cook kale in boiling salted water to cover, flowing directions on package; drain; cool; squeeze out excess water with hands. Combine kale, spinach, onion, watercress, celery tops, salt and pepper n a medium-size bowl. Press green mixture into ham pockets, packing down well. Place ham, fat side up, in a large shallow baking pan. Bake in a slow oven (325 degree) for 2 hours. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with remaining honey mixture, 30 minutes or until top is richly glazed. Remove ham from pan and let stand bout 20 minutes for easier carving. Carve ham carefully, holding slices to keep filing intact.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.