ニューヨーク・タイムズのインスタグラム(nytimes) - 3月22日 02時57分

Southern Maryland stuffed ham, filled with kale, cabbage and lots of pepper, is one of America’s most regionally specific dishes. It has never ventured much past St. Mary’s County on Chesapeake Bay. There, it shows up on Christmas and Easter tables, and at almost every community fund-raising supper. The #NYTCooking recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. The most challenging part is the finding the ham itself. Corned hams — fresh hams that have been cured in salt or brine — aren’t usually in the grocery meat case, and butchers will often require advance orders. Visit the link in our profile to get @nytfood’s recipe for this dish, photographed here by @andrewscrivani.

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