The ham that was a pork roast in disguise.

Turns out a “fresh ham” is just a pork roast! Yes, a 10 lb. pork roast. I love pork roast but a week of roast pork leftovers is not what I had in mind. One can’t make ham sandwiches, deviled ham, or ham balls with pork roast.  My ham hankerin’ has not been fulfilled so it’s back to the drawing board. My Aunt Pat and I put our heads together. We consider that perhaps I am thinking of corned ham. Corned ham is a Southern Maryland thing — especially around Easter —  and since the one-time only fresh ham I remember came from my aunt Pat and Pat now comes from Southern Maryland…well, it adds up.

We’ll get to the bottom of this. In the meantime, here is a recipe from Saveur magazine for Corned Ham where you literally corn your own ham by brining it in salt for seven days (and seven days was conservative. Many of the recipes I looked at stated eleven days!). Hmm. I don’t know if Corned Ham is 7-days-of-brining-in-your-own-fridge good. Fortunately, I currently reside in Maryland and can take a little country day-drive down Rt. 301 to Southern Maryland to get one, if I want. Yay, the South! Click here for Saveur magazine’s recipe for Corned Ham.

If you’re going to corn your own ham then clearly time is not an issue for you so why not keep on truckin’ and turn it into a Southern Maryland Stuffed Ham? Stuffed Ham is a whole ‘nother bird, so to speak. It’s like a country girl’s Tur-Duck-en. Check it out:

Find this picture, with links to recipes and info. about Southern Maryland Stuffed Ham, here:
http://www.hearthcook.com/Monthrecipe/aaRecham.html

Now I need to go online and figure out what to do with 5 lbs. of leftover pork roast.