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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Southern Maryland Stuffed Ham


12 lb ham, country cured
3 lb kale
3 lb watercress
2 lb cabbage, green
1 bunch celery
1 pepper, hot red
6 tablespoon salt
5 tablespoon pepper, black
2 tablespoon pepper, red
2 tablespoon mustard seed
2 tablespoon celery seed
2 teaspoon tabasco sauce

Choose a plump, thick ham with a thin layer of fat. Parboil 20 minutes. Steam and remove all skin. Cut greens in small pieces (1" to 1 1/2"). Chop celery and pepper fine. Blanch greens, celery and pepper in boiling water until limp; drain well. Add seasonings and mix. Cool ham until you can handle it comfortably. Starting at the butt end of the ham, cut three lengthwise slits, 2" long, all the way through. Second row--two slits. Third row--three slits, so that one slit for stuffing does not split into another. The ham is now ready to be stuffed. With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled. The remaining greens are banked over the top of the ham. To keep the ham in shape, use a large square of clean cloth. Place ham, skin side up, on the cloth, fold the ends over tightly and pin. Return to ham boiler and simmer 15 minutes to the pound. Let cool for two hours in the pot liquor. Chill in refrigerator overnight, in its cloth. Mrs. Edward J. Edelen Port Tobacco, MD The Hammond Harwood House Cookbook