We tried a Maryland stuffed ham on our first journey, in one of our favorite places (Solomon's Island). We bought it in a deli and meant to take it back to the boat for lunch. After one sample in the dinghy, all we took to the boat was an empty container. We got the recipe at the Welcome Center and it has been guarded more carefully than our wedding pictures. It's complicated and time-consuming, with a corning process for the ham, pampering and rubbing, soaking and soothing, rest periods, then finally the chopping and stuffing session. Jay mentioned it to Greg, the chef at Mattisons, and they decided to give it a try.
The original plan was before or during the holidays, but with some ham mixups and Christmas in Tennessee, the delivery was finally scheduled for January and labor was induced. It took quite a few trips to and from Mattisons, and a few false starts, but the ham debuted this week. Jay will miss the fun in the kitchen, and of course we'll miss all the good food they produce. The ham was outstanding!
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