A traditional Thanksgiving favourite in southern Maryland, this unusual recipe from Felicity Cloake stuffs brined ham with a piquant mix of highly spiced greens. Not only does this cut through the rich meat beautifully, but it looks great on the plate. Choose a long, thin gammon joint rather than a wide, fat piece as this will be easier to stuff. You’ll need cheesecloth and butcher’s string for this recipe. The glaze is less traditional (and optional) but will give the ham a nice finish.
