To Stuff a Ham
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 whole well smoked ham
- parsley
- pepper
Instructions
- Wash the well-smoked ham very clean. Make incisions all over the top, two inches deep. Stuff each incision quite full with chopped parsley and pepper. Boil the ham sufficiently, being careful not to remove the skin. Eat cold.