Entree: United States – Chesapeake Bay – Stuffed Ham (Chesapeake Bay–style salt-cured ham butterflied and packed with a seasoned greens-and-spice stuffing, then baked low and slow)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 3 hrs

Total 3 hrs 45 min

Ingredients

- 1 bone-in ham (picnic or whole ham), butterflied and ready for stuffing, approx. 6 lb (2.7 kg)
- 1 lb (454 g) collard greens, trimmed and coarsely chopped
- 1/2 head green cabbage, finely shredded, approx. 10 oz (285 g)
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 1/2 cup (120 ml) Dijon mustard
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (60 ml) apple cider vinegar
- 2 tsp (6 g) coarse black pepper, cracked
- 1 tsp (5 g) kosher salt (adjust to taste based on ham salting)
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cloves
- 1/2 cup (60 g) stale breadcrumbs or crushed saltine crackers
- 2 tbsp (30 g) unsalted butter, melted
- 1/4 cup (60 ml) water or reserved ham pan juices (as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (165°C). In a large skillet heat 2 tbsp (30 ml) oil over medium heat. Sauté onion until soft, about 5 minutes. Add collards and shredded cabbage and cook, stirring, until wilted, about 6–8 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine cooked greens and onion with Dijon mustard, brown sugar, apple cider vinegar, cracked black pepper, salt, allspice, cloves, breadcrumbs, and melted butter. Stir to combine; add up to 1/4 cup (60 ml) water or pan juices if mixture seems dry.
3. Lay the butterflied ham flat, skin-side down. Spoon the filling evenly over the exposed meat, pressing it gently to pack. Fold or roll the ham to enclose the stuffing and secure with kitchen twine and toothpicks as needed.
4. Place the stuffed ham seam-side down in a roasting pan. Cover tightly with foil and roast at 325°F (165°C) for about 2½–3 hours (about 20–25 minutes per pound), until internal temperature reaches 140°F (60°C) and stuffing is hot.
5. For a glaze, uncover the ham in the last 20–30 minutes, brush with additional mustard and sprinkle a little brown sugar, and increase oven to 375°F (190°C) to caramelize the exterior. Let rest 15 minutes before slicing so juices redistribute and stuffing settles.

1. Preheat oven to 325°F (165°C). In a large skillet heat 2 tbsp oil over medium heat. Sauté onion until soft, about 5 minutes. Add collards and shredded cabbage and cook, stirring, until wilted, about 6–8 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine cooked greens and onion with Dijon mustard, brown sugar, apple cider vinegar, cracked black pepper, salt, allspice, cloves, breadcrumbs, and melted butter. Stir to combine; add up to 1/4 cup (60 ml) water or pan juices if mixture seems dry.
3. Lay the butterflied ham flat, skin-side down. Spoon the filling evenly over the exposed meat, pressing it gently to pack. Fold or roll the ham to enclose the stuffing and secure with kitchen twine and toothpicks as needed.
4. Place the stuffed ham seam-side down in a roasting pan. Cover tightly with foil and roast at 325°F (165°C) for about 2½–3 hours (about 20–25 minutes per pound), until internal temperature reaches 140°F (60°C) and stuffing is hot.
5. For a glaze, uncover the ham in the last 20–30 minutes, brush with additional mustard and sprinkle a little brown sugar, and increase oven to 375°F (190°C) to caramelize the exterior. Let rest 15 minutes before slicing so juices redistribute and stuffing settles.