Mike Price, executive chef at Market Table in Manhattan, is a Maryland native. His mom taught him the recipe, and his grandma taught her. The dish has its roots in southern Maryland, St. Mary's County specifically, a dagger-shaped peninsula surrounded by rivers and the Chesapeake Bay. But you won't find crabs and oysters in this dish. Instead, cabbage, kale, and onions are blanched, cooled, squeezed dry, and mixed with cayenne, salt and pepper. This mixture is stuffed into the pork shoulder that you previously deboned and butterflied. The whole thing is wrapped in cheesecloth, tied up, and cooked in a heavily seasoned liquid to essentially corn the meat. But that's only the beginning. In order to ensure the ham holds its shape for the big reveal, it needs to chill in the refrigerator overnight.