Stuffed Ham

This recipe is all about breaking tradition or making tradition. There really is no place like ham for the holidays -- so give this unconventional stuffed ham a try at Christmas, Easter or any other major gathering.

INGREDIENTS

• 3 large green cabbages, cored and fine chop
• 3 pounds kale, fine chop
• 4 lbs. onions, fine chop
• 4 ribs celery, fine chop
• 2 Tbsp. cayenne or crushed red pepper
• 1 Tbsp. black pepper
• 2 tsp. mustard seed
• 1 Tbsp. salt
• 1 corned bone-in ham (about 22 pounds, give or take)

METHODS/STEPS

1. Mix together all ingredients except ham.
2. Cut an "X" measuring 1 inch square and 2 inches deep on underside of ham. Fill "X" with stuffing until no more will fit. Continue cutting "X's" about 1/2 to 1 inch apart all over ham, stuffing them as they are cut.
3. Center ham on a 4-foot long piece of double-thickness cheesecloth and place any remaining stuffing on top of ham. Wrap cheesecloth around ham and tie ends together to hold stuffing in place.
4. Place ham in a large stockpot and add enough water to cover. Place lid on pot and bring liquid to a boil over high heat. Reduce heat to low and continue to cook ham for 20-25 minutes per pound of ham or till internal temperature reaches 160 degrees, adding water as needed to keep ham covered.
5. Remove pot from heat and allow ham to cool for an hour in the cooking broth.
6. Transfer ham to a large colander or a rack to drain for about 1 hour.
7. Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish.
8. To serve, slice ham and accompany with vegetable stuffing.