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Vicksburg Stuffed Baked Ham



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~ Henri Charpentier

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Siege of Vicksburg, 1863, Engraved by Kurz and Allison, 1888
Siege of Vicksburg, 1863, Engraved by Kurz and Allison, 1888
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 Mary Margaret’s
Vicksburg Stuffed Baked Ham

One 10- to 12-pound ham
2 tablespoons brown sugar
1 tablespoon vinegar
1 pound crackers of your choice
1 small loaf of white bread, toasted
5 stalks celery
2 medium onions
4 eggs, beaten
1 small jar pickle relish (or chutney!)
1 cup Sherry
2 tablespoons sugar
2 tablespoons chopped parsley
1 teaspoon dry mustard
Freshly ground black pepper to taste
A dash or two of Tabasco
and Worcestershire
Kitchen twine

Remove the ham hock from the ham. (Better yet, have the butcher do it
for you, but be sure to keep it!) Put the ham on the rack of a steamer and
add enough water for steaming. To the water, add 2 tablespoons brown
sugar and 1 tablespoon cider vinegar. Bring the water to a boil, cover the
pan and steam the ham, allowing about 18 minutes per pound, until it is
tender enough to feel loose at the bone.
Cool the ham, remove the bone, and discard all but 1 cup of the ham fat.
Put through the fine blade of a food grinder [can use food processor, but
be careful not to overprocess!] the crackers, white bread, reserved ham
fat, celery, and onions. Add the eggs, pickle relish or chutney, Sherry,
sugar, parsley, dry mustard, Tabasco Worcestershire and pepper. To this mixture add enough water or cider vinegar to make a stiff paste. Combine
the ingredients thoroughly.
Heat the oven to 300 degrees F. Fill the bone cavity of the ham with the prepared stuffing. Cover the outside of the ham with the remainder of the stuffing, spreading it about 1 inch thick. Wrap the ham securely in cheese-cloth and tie it tightly with kitchen twine. Bake the ham for about
45 minutes to 1 hour. Chill the ham for 24 hours.
To serve, remove the twine and cheesecloth and slice in very thin slices. Serves a whole bunch of hungry folks! Perfect for a Christmas, Easter or New Year’s Buffet.

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