Southern Maryland Stuffed Ham
|Cabbages||2 Large, finely chopped|
|Kale||1 1⁄2 Pound, finely chopped|
|Onions||3 Medium, finely chopped|
|Celery ribs||4 , finely chopped|
|Dry mustard||1 Teaspoon|
|Ham bone||1 (Precooked)|
For stuffing: Place cabbage, kale, onions, celery, cayenne, pepper and mustard in a large stockpot; add water to within 1 inch of the top of vegetables and, stirring occasionally, bring to a boil over moderate heat.
Turn offbeat, cover the pot and let vegetables rest for 10 minutes in the hot water.
Pour vegetables into a colander set over a bowl to catch the broth.
Reserve broth; cool vegetables to room temperature.
To stuff ham: Cut an "X" measuring 1 inch square and 2 inches deep on underside of ham.
Fill "X" with vegetable 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.
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.
To cook ham: Return ham to the stockpot along with reserved broth; add enough water to cover ham.
Place lid on pot and bring liquid to a boil over high heat.
Reduce heat to low and continue to cook ham for 2 hours, adding water as needed to keep ham covered.
Remove pot from heat and allow ham to cool for an hour in the cooking broth.
Then transfer ham to a large colander or a rack to drain for about 1 hour.
Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish.