More stuff on "Stuffed Ham" (So. Maryland, 1934)

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   More stuff on "stuffed ham."  The early citations appear to be, if any state, from "Virginia" and not "Southern Maryland."
   After using the Cornell index, I went to the "History of Women" microfilm reels of THE HOME-MAKER to get the recipes.  Only Cornell students have full text access.



(HISTORY OF WOMEN)
   December 1889, THE HOME-MAKER, vol. 3, issue 3, pg. 239:
      STUFFED HAM.
   Soak the ham over night in cold water, putting it to soak with the skin-sde up.  The next day, when it has been properly scraped, washed and prepared for cooking, put it in cold water in a boiler large enough to keep it well covered with water all the time.  Boil it slowly, and allow a quarter of an hour for each pound of ham.  When it has been boiling half of its time, turn it over in the boiler.  To test when it is done, stick a fork into it.  If the fork comes out easily, you may take it up.
   While it is hot, remove the skin, and trim off the rough or discovered edges.  To make the stuffing for it take:
   1 pint of bread crumbs.
   1 small teacupful of sweet cream.
   1 tablespoonful of melted butter.
   6 cloves.
   6 grains of allspice.
   1 salt spoonful of black pepper.
   1-2 salt spoonful of Cayenne pepper.
   1 teaspoonful each of thyme, savory and marjoram rubbed fine and sifted.  Mix all well together; salt to taste.  With a sharp-pointed knife make incisions in the ham an inch and a half apart, turning the point of the knife about in the meat so as to make as large a place as possible for the stuffing.  Fill each opening _full_.  Have two egg yolk beaten light, spread them thickly all over the ham.  Set it in the oven and bake for half an hour.

   August 1891, THE HOME-MAKER, vol. 6, issue 5, pg. 429:
      _Stuffed Ham._
   Boil the ham and skin it.  Have ready a dressing made of one pint of crumbled corn-meal muffins or grated biscuits, a small onion, chopped, very fine, one or two leaves of sage (if liked), pepper and salt to taste, a teaspoonful melted butter, and enough cream to barely mix.  If too moist, it is hard to press it in.  Make incisions all over the ham, and glaze as above.
("Marion Harland's Glazed Ham" is above--ed.)


(AMERICAN CIVIL WAR LETTERS AND DIARIES)
  Mudd, Samuel Alexander. "Letter from Samuel Alexander Mudd to Mrs. Samuel Alexander Mudd, March 31, 1866"
[Page 172 | Paragraph | Section | Document]
hopes you will have nothing to regret, but, on the contrary, your health and spirits much invigorated by the reaction of both mind and body, which no doubt the observance of Lent, the cares of family, changeable weather, bad colds, etc., has tended to depress. This, together with the advent of stuffed ham, boiled chicken, the springing into life of numerous salads, will brace you up to bear more bravely the vicissitudes of your present condition of life. With us the virtue of necessity is ever our privilege, and on the principle of nature accommodating itself to circumstances, finds me no worse
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Results Bibliography
Mudd, Samuel Alexander, 1833-1883, Letter from Samuel Alexander Mudd to Mrs. Samuel Alexander Mudd, March 31, 1866, in The Life of Dr. Samuel A. Mudd: Containing His Letters from Fort Jefferson, Dry Tortugas Island, Where He was Imprisoned Four Years for Alleged Complicity in the Assassination of Abraham Lincoln, with Statements of Mrs. Samuel A. Mudd, Dr. Samuel A. Mudd, and Edward Spangler Regarding the Assassination and the Argument of General Ewing on the Question of the Jurisdiction of the Military Commission, and on the Law and Facts of the Case: also Diary of John Wilkes Booth. Mudd, Nettie. New York, NY: Neale Publishing Company, 1906, pp. 326. S1558-D042 [Bibliographic Details] [3-31-1866] MuddSa:L1558-42


(AMERICAN PERIODICAL SERIES)
  THE PRACTICAL HOUSEKEEPER.
BY ELIZA R. PARKER.. The Ladies' Home Journal and Practical Housekeeper (1884-1889). Philadelphia: Nov 1888. Vol. VOL. V,, Iss. NO. 12.; p. 11 (1 page):
  Stuffed Ham.  Boil a ham.  Do not skin.  Take one pound of bread crumbs, half a pound of butter, one teaspoonful each of ground cloves, nutmeg, ginger, mace, celery salt, with half a teacup of sugar, two tablespoonfuls of mustard and six well beaten eggs.   Mix well and moisten with cream.  Gash the ham deep while hot, fill in with the dressing.  Rub over with the white of an egg, sugar and grated cracker.  Set in the oven to brown.


(PROQUEST HISTORICAL NEWSPAPERS)
    Sort results by:  Oldest (historical) articles first
   1. Maryland Ham Is This Week's Prize Winner
The Washington Post (1877-1954). Washington, D.C.: Mar 24, 1934. p. 12 (1 page)
   Miss Ruth CLark, of La Plata, Md., has already given thought to her Easter dinner.  In submitting the southern Maryland stuffed ham recipe, which won the $5 weekly prize, she informed the food editor that it was the most popular Easter dish in that section.
   The recipe follows:
_Southern Maryland Stuffed Ham._
   Take on medium-sized ham, wash it well and cut gashes about an inch long all over the top.  Next prepared the following mixture:
   One peck of sprouts finely chopped; 6 medium-size onions chopped.  Season with salt, pepper and one teaspoon mustard.
   Mix all of these ingredients well in a large pan.  Then fill in the gashes with the mixture.  Put the ham in a cloth bag.  Then put it in a boiler and cover with cold water.  When the water begins to boil let it boil hard for five hours.
   When the ham is thoroughly cold remove it from the bag and take the skin off and sprinkle with black pepper.

   2. Rough Road Ahead for Calorie Counters
By Marie Smith. The Washington Post and Times Herald (1954-1959). Washington, D.C.: Sep 12, 1958. p. C1 (2 pages)

   3. Misc.
The Washington Post (1974-Current file). Washington, D.C.: Nov 29, 1979. p. MD12 (1 page)

   4. Alice Shorter Has Been Stuffing Hams Since She Was 12 Years Old
By Marian Burros. The Washington Post (1974-Current file). Washington, D.C.: Feb 19, 1981. p. E1 (2 pages)

(Marian Burros invented Southern Maryland stuffed ham!  There it is!!--ed.)