Southern Stuffed Smithfield Ham for Easter
Recipe Overview
Overview
This Smithfield Ham is a true Southern delight, especially when prepared for Easter. The process begins with a 10 lb ham, which is carefully deboned to create a cavity for the stuffing. The stuffing itself is a delightful mix of grits, greens, and spices, creating a rich and flavorful filling that complements the ham perfectly. The use of mustard greens, collard greens, or even kale adds a vibrant touch to the dish, while the addition of garlic and onion enhances the overall flavor profile.
As the ham bakes, the aroma fills the kitchen, promising a delicious meal ahead. The technique of scoring the ham and tying it with butcher string not only helps in presentation but also ensures that the stuffing stays intact during cooking. The final touch is a sprinkle of freshly ground black pepper, which adds a subtle kick to the dish.
The accompanying roasted vegetables, such as baby turnips and carrots, provide a colorful and nutritious side that rounds out the meal. This dish is not just about the ham; it’s about the entire experience of gathering around the table with loved ones, sharing stories, and enjoying a hearty meal together. Whether you’re hosting a holiday dinner or a casual family gathering, this Smithfield Ham is sure to impress and satisfy everyone at the table.
Recipe Details
Steps & Tips
Bone the ham to create a cavity for stuffing.
Dice the meat from the cavity to use in the stuffing.
Melt six tablespoons of butter in a large sauté pan.
Sauté four cloves of finely chopped garlic and one large finely chopped onion until soft.
Chiffonade mustard greens and collard greens for the stuffing.
Tip: Stack larger leaves on top of each other and roll them tightly to save time when chiffonading.
Add half a cup of dry white wine to the greens.
Cook the greens for 30 to 45 minutes until very tender.
In a saucepan, combine three cups of milk and one cup of heavy cream, then bring to a boil.
Tip: Use a good quality grit for better texture in your dish.
Stir in one cup of quick grits and cook for about five minutes.
Stir in 1 and 1/2 cups of grated Parmesan cheese, parsley, and thyme.
Tip: Grate Parmesan cheese finely for better melting and incorporation.
Spread the grits mixture onto a half sheet baking sheet to cool.
Tip: Use cheesecloth to remove excess moisture from greens before adding to the stuffing.
Combine the cooled greens, diced ham, and grits in a bowl.
Tip: Use cotton butcher string to tie the ham to ensure it holds together during cooking.
Spoon the stuffing into the ham cavity.
Score the skin of the ham with slits for string ties.
Tie the ham with cotton butcher string, ensuring it's tight.
Rub the ham with freshly ground black pepper.
Tip: Be careful not to overdo the black pepper when seasoning the ham.
Cover the ham with cheesecloth and tie it closed.
Place the ham in a roasting pan and bake at 350° for 12 minutes per pound.
Beat two eggs and mix them into the leftover stuffing.
Bake the gratin at 400° for about 30 minutes.
Tip: Bake the gratin at 400° until bubbly and golden brown for the best texture.
Prepare baby turnips and carrots for roasting.
Drizzle olive oil in a roasting pan and add the vegetables.
Tip: Pre-boil larger vegetables if they are not tender enough to roast directly.
Season the vegetables with salt, pepper, and fresh herbs.
Roast the vegetables in a 450° oven until tender.
Tip: Roast the ham early in the day as it can be served at room temperature.
Tip: Do not overwork the biscuit dough to ensure they remain light and flaky.
Tip: Place biscuits close together on the baking sheet to help them rise.
Tip: Let the ham cool slightly before removing the strings to prevent it from collapsing.
Carefully snip the strings and move the ham onto a serving platter.
Place all food on the buffet table for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Smithfield ham must be cured and processed in Smithfield, Virginia, to earn its name.
- •The ham is traditionally stuffed with a mixture of grits and greens, creating a flavorful filling.
- •Using cheesecloth helps to retain moisture in the stuffing while cooking.
- •Baking the ham at 350°F for 12 minutes per pound ensures even cooking.
