Stuffed Ham

Ingredients

• An ounce of mace and nutmeg
• Two ounces of garlic cloves
• Two pepper corns
• One ounce of marjoram and thyme
• One half of an ounce of bay leaves
• One ham

Directions

1. Dry the herbs well by putting them in a paper towel closely folded.
2. To keep the aroma, place them in a slow oven to dry for an hour or two.
3. Pound and sift the spices through a sieve.
4. Soak your ham all night.
5. Scrape the ham nicely.
6. Boil the ham for half an hour making the skin tender.
7. Take the ham from the pot and gash it all over.
8. Introduce as much of the pounded spices into the incisions as it will hold.
9. Close the skin over the gashes and boil again for half an hour.

Source — La Cuisine Creole
Prepared by Madison Duddy
Louisiana Anthology
September 18, 2022