Maryland Meat Recipes

Maryland has a rich tradition for superb meat dishes.  Whether for gourmet dining or for an everyday recipe, you'll find these dishes will be sure to please.

Chicken with Maryland Country Ham
Courtesy Maryland's Way - The Hammond-Harwood House Cookbook

An unbeatable combination!

3 to 3 1/2 lb. frying chicken, cut up
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham

Cut chicken in pieces. Sprinkle with flour, salt and pepper. Fry golden brown in butter or shortening. Remove chicken from fat. Drain slightly. Place in 2 quart baking dish. Cover with sautéed mushrooms and cream. Bake in slow oven (325°) 40 to 45 minutes. Place pieces of chicken on hot slices of ham and spoon over cream sauce and mushrooms.


Maryland Indian Meat Loaf
Original recipe from a Choctaw kitchen!

3 lbs. ground beef or ground turkey
2 packages dry onion soup mix
3 eggs, slightly beaten
1 large or 2 medium green peppers, diced
1 cup bread crumbs
3 Tbsp. cold water
2 level tsp. oregano
1 (16oz.) can tomato sauce

Mix all ingredients together and put in a large baking pan. Bake at 400º for about 1 hour and 40 minutes. It's also delicious cold on a sandwich!


Crab and Country Ham
Courtesy The Crab Cookbook by Whitey Schmidt

Traditional Southern style fare!

6 to 8 very thin slices of country ham (cooked)
1 lb. backfin crabmeat
1/2 tsp. dry mustard
1/2 tsp. thyme
1 or 2 lemons
about 1/4 cup melted butter
salt and pepper
cayenne pepper

Grease with butter a shallow oven proof dish. Line dish with cold, cooked slices of country ham, making sure the bottom and sides are covered. Mix crabmeat in a bowl (being careful not to break up the lumps) with mustard and thyme then the salt, pepper and cayenne to taste. Spread crabmeat over ham slices. Sprinkle all over with the juice squeezed from the lemons and then pour the melted butter all over. Place under the broiler until crab is slightly brown and bubbly and ham is warmed through. Serve immediately. Serves 6-8.


Maple Barbecue Marinade for Meat
Courtesy Crabby Patty


1/2 cup Maryland Maple Syrup
1/2 cup apple cider vinegar
1/3 cup soy sauce
2 tsp. cinnamon
2-3 cloves garlic, finely chopped
2 lbs. spareribs, chicken pieces or pork tenderloin


Mix all ingredients together except the meat to make the marinade. For ribs, par-boil them for 30 to 45 minutes or until fork tender. Chicken and pork tenderloin does not need to be precooked. Marinate the meat for at least 2 to 3 hours, overnight is even better, turning occasionally. Grill until well browned on all sides and cooked through. Enjoy!


Cider Braised Pork Loin
Courtesy GFWC Women's Club of Westminster

Maryland's many apple orchards give rise to delicious recipes like this!

1 Tbsp. vegetable oil
1 (2 lb.) pork loin
2 medium onions, sliced, about 2 1/2 cups
4 medium carrots cut diagonally into 1/4" slices, about 1 1/2 cups
2 celery stalks with leaves, sliced
2 garlic cloves, minced
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. ground black pepper
1 cup apple cider

Heat oil over medium heat in a Dutch oven.  Add pork and cook until well browned on both sides.  Remove to a plate.  Add onions, carrots and celery to pan, cook over medium-high heat stirring occasionally for 10 minutes or until onions are tender.  Stir in garlic, sage, thyme, salt and pepper,.  Return pork and any juices to Dutch oven and pour cider over top.  Cover and simmer, basting occasionally for 1 14 hours or until temperature reaches 150 degrees.  Remove roast from pan and let rest for 10 minutes.  Slice pork and serve with vegetables and pan sauce.  Serves 6