Stuffed Ham

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Quick Bite

Southern Maryland stuffed ham is a cured ham packed with spicy chopped greens, cabbage, onions, and seasonings, then wrapped and cooked until the flavors settle into every slice. It is bold, peppery, old-school, and deeply tied to St. Mary’s County.

History

Stuffed ham is a Southern Maryland specialty, especially associated with St. Mary’s County. It has been part of the region’s food culture for generations and is especially common at Easter, Christmas, family gatherings, church dinners, and community events.

The dish starts with a corned or cured ham. Deep slits are cut into the meat, then filled with a chopped mixture of cabbage, kale, onions, and spices. The ham is wrapped tightly in cloth and boiled until the meat and greens cook together.

The origin story is complex. Some accounts connect it to British stuffed meat traditions, while others point to African American cooking and the creativity of enslaved cooks working with preserved pork and available greens. However it began, Southern Maryland made it its own.

Stuffed ham is usually served cold or room temperature, sliced thin, often on bread or rolls. The flavor is salty, spicy, green, and unmistakable, not like any ordinary holiday ham.

Fun Facts

• St. Mary’s County is the heartland of stuffed ham.
• It is often served cold in sandwiches.
• The stuffing can be fiery, especially when mustard seed, red pepper, and other spices are used generously.

Where to Try

Chaptico Market & Deli Chaptico, Maryland
A Southern Maryland market known for famous stuffed ham and stuffed ham sandwiches.

W.J. Dent & Sons / Chief’s Bar Tall Timbers, Maryland
A St. Mary’s County market and bar known for stuffed ham, with pickup and shipping options.

Linda’s Cafe Lexington Park, Maryland
A local cafe that lists stuffed ham among its offerings, making it a useful stop for a Southern Maryland taste.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Southern Maryland Stuffed Ham Serves: 12–16 Prep: 45 minutes, plus optional overnight soak and overnight chill Cook: 4–5 hours Difficulty: Hard Style: Maryland / Southern Maryland Stuffed Ham

Ingredients

For the ham

• 1 corned ham, 8 to 10 pounds
• Cheesecloth and kitchen twine

For the stuffing

• 2 pounds kale, finely chopped
• 1 small cabbage, finely chopped
• 2 large onions, finely chopped
• 1 bunch green onions, chopped
• 2 tablespoons mustard seed
• 2 tablespoons celery seed
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon black pepper
• 1 tablespoon salt

Instructions

1. Prepare the ham: Rinse the corned ham and soak it in cold water overnight if very salty.
2. Make the stuffing: In a large bowl, mix kale, cabbage, onions, green onions, mustard seed, celery seed, red pepper flakes, black pepper, and salt.
3. Cut slits: Cut deep slits all over the ham, being careful not to cut all the way through.
4. Stuff the ham: Pack the green mixture firmly into the slits.
5. Cover with extra stuffing: Place extra stuffing around the outside of the ham.
6. Wrap: Wrap the ham tightly in cheesecloth and tie with kitchen twine.
7. Simmer: Place in a large pot and cover with water.
8. Cook: Simmer gently for 4 to 5 hours, until the ham is cooked through and tender.
9. Cool: Remove from the pot and cool completely.
10. Chill and slice: Chill overnight before slicing thin.

Traditional note: To make it more traditional, use a whole corned ham, stuff it heavily with kale, cabbage, onions, and hot spices, wrap it in cloth, boil it, chill it, and serve it cold.

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