I recently rediscovered an old recipe for Pillowed Ham. This recipe, from Chestertown, Maryland on the Chesapeake Bay, comes from the descendant of a family who would make this at harvest and slaughtering time when the ham was fresh and the onions and cabbages were just brought it. I know I'm off season here... but where in this other Bay Area can I get such a ham?
15-18lb fresh ham, bone-in
5 sm heads cabbage
3 whole celery stalks
¼ jar crushed red pepper
¾ lb salt
2 T black pepper
1 clean pillowcase
Slice off all fat from the ham
Cut pockets at a slant towards the bone
Slaw all other ingredients together, kneeding well, test for proper spiceyness
Stuff slaw into the pockets, pushing hard to get slaw deep into ham
Sit ham in pillocase, adding the rest of the slaw, tie pillowcase tight with as little air as possible
In the bottom of the pot, invert a pie pan to keep the ham from burning
Add ham and cover with water
Bring to boil (2hrs)
Simmer (24 hrs)
When cooked, hang ham over the pot to let all the juices drip back down
Use pot liquor to make bean soup
Serve room temperature with all variations of homemade bread
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