"Southern Maryland" Stuffed Ham

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    I was asked about "Southern Maryland" Stuffed Ham.
   The citations so far don't say too much about the dish's origin.  The 
recipe was also used in Virginia, before the Civil War.  I'll check some more 
databases later today.
  
  
(WRIGHT AMERICAN FICTION)
Print Source:   Pilate and Herod, vol. 1
Stanley, Harvey, Rev.
Philadelphia, H. Hooker, 1853.  
Extent: 284 p. ;  
Pg. 111:  "I'll eat no stuffed ham on Easter first, and fast on bread and 
water instead of oysters and fish."  
    
Hentz, Caroline Lee, (1800-1856): The Planter's Northern Bride, Vol. 1 (1854) 
1 match in 1 of 305 pages
<A HREF="http://www.letrs.indiana.edu/cgi/t/text/text-idx?type=simple;c=wright2;cc=wright2;sid=5a90ac1c79dfb6fd94bbc04d8c1f58e1;rgn=div1;q1=stuffed%20ham%2A;cite1restrict=title;cite2restrict=title;cite3restrict=title;firstpubl1=1850;firstpubl2=1875;submit=Submit%20search;view=text;idno=Wright2-1163v1;node=Wright2-1163v1%3A9">CHAPTER VII.</A> 
plendid style in which they had such things got up at home,—how many 
barbacued pigs they had, stuffed hams and roasted turkeys, to say nothing of cakes, 
confectionaries, and wines. / "I'm s   
     
Print Source:   Mary Lyndon, or, Revelations of a life
Nichols, Mary Sargeant Gove,
New York : Stringer and Townsend, 1855. 
Extent: 388 p.  
Pg. 180:  There were stuffed hams boiled, roast chickens, sausages, and mince 
pies, and other horrors compounded of the corpses of animals, with a great 
quantity of cakes, fruit, and other delicacies.  
  
Print Source:   Cameron Hall
M. A. C.
Philadelphia : J.B. Lippincott, 1867.   
Extent: 543 p.
Pg. 363:  "You are putting away that stuffed ham a little too fast;..."
Pg. 363:  "Jupiter Tonans!" exclaimed Nelson, with a mouth full of stuffed 
ham, "this is food for the gods!"
  
  
 (ANCESTRY.COM NEWSPAPERS)
   3 June 1870, PETERSBURG INDEX (Petersburg, Virginia), pg.3?, col. 1:
   The dinner to-day will take place this afternoon, between the hours of 2 
and 4 o'clock, and among other edibles will consist of Veal Head Soup, Ham and 
Cabbage, Stuffed Ham, Corned Beef, Fried Chicken, Roast Pig, Roast Lamb, 
Barbecued Lamb, Coffee, and all vegetables in season.
   The saloons will supply to those who so desire, Ice Cream, Orangeade, 
Strwberries, Mountain Cake, Jelly Cake, Cocoanut Puddings, Lemon Puddings, etc., 
for an extra charge.
    
    
(BROOKLYN DAILY EAGLE)
   20 December 1891, BROOKLYN DAILY EAGLE, pg. 16:
   Just as roast pig is a standard dish with many families for Thanksgiving, 
so with many others a Christmas dinner is incomplete without a stuffed ham.  
"It must be a mollow old ham," said a Kentucky woman, who is spending her first 
winter in this city.  "A juicy, rosy, smoke-house cured one of not less than 
two years old, and not any pine smoke flavored affair."  To have it a success, 
so that it shall even rival the good looking gobbler, soak it over night in 
cold water.  The next day after it has been scraped and washed, it should be 
placed in a boiler large enough to have it well covered with water all the time 
it is cooking.  It should boil slowly, most housewives allowing a wuarter of 
an hour to a pound, and when half done should be turned over.  When it is done 
remove the skin, trim off the rough edges and make a stuffing of one pint of 
bread crumbs, one small teacupful of sweet cream, one tablespoonful of melted 
butter, five cloves, four grains of allspice, a pinch of black pepper, same of 
Cayenne and one teaspoonful each of thyme, savory and marjoram, sifted fine; 
salt and mix well together.  Then make incisions in the ham with a sharp 
pointed knife, into which rub the stuffing.  The incisions should be as close 
together as possible.  Beat the yolks of two eggs light and spread thickly all over 
the ham.  Bake in the oven from a half to three-quarters of an hour when it 
will be a delicious brown.  
  
  
(CORNELL DIGITAL LIBRARY)
   Home-Maker Company, <A HREF="http://historical.library.cornell.edu/Dienst/UI/1.0/Display/cul.iwp/hom006005?abstract=">The Home-Maker, Volume 6, Issue 5, August, 1891</A>. 
   Home-Maker Company, <A HREF="http://historical.library.cornell.edu/Dienst/UI/1.0/Display/cul.iwp/hom003003?abstract=">The Home-Maker, Volume 3, Issue 3, December, 1889</A>. 
  
  
(FEEDING AMERICA)
STUFFED HAM
La Cuisine Creole, A Collection of Culinary Recipes from Leading Chefs and 
Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine. New 
Orleans: F.F. Hansell & Bro., Ltd., c1885