Stuffed Ham

1. 1

   Mix kale, onion, cabbage, red pepper and salt.

2. 2

   Lay ham on cheesecloth.

3. 3

   Cut slits into top of ham and work it around to form pockets.

4. 4

   Stuff the kale mixture into the pockets.

5. 5

   Make as many slits into the ham as you can.

6. 6

   Tie ham up inside of cheesecloth along with any remaining mixture.

7. 7

   Put into a large stock pot with enough water to cover.

8. 8

   Boil 15 minutes to each pound of ham of 15 pounds or under; 20 minutes to a pound if there is a bone.

9. 9

   This ham may be eaten hot or cold.

10. 10

    When ham is sliced the effect is of green veining through the pink meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.