Stuffed ham was not documented until the 20th century, White said, and it appears to combine British and African traditions. Southern Maryland-style stuffed hams bear resemblance to Lincolnshire stuffed chine, a British dish that packs herbs into a brined cut of pork neck. The hot peppers in stuffed ham, though, are not typical of the Anglo-American diet, but they were prevalent in Caribbean and African cuisine, suggesting the spice may have been incorporated by African-American slaves, White said. Theories vary, but slaves may have been given better cuts of meat during the holidays — stuffing them to expand the servings — or they could have cooked the hams for their owners.