Southern Maryland Stuffed Ham
|Cured ham||20 Pound|
|Kale leaves||2 1⁄2 Pound, chopped (with tender stems)|
|Fresh cabbage||2 1⁄2 Pound, fresh cabbage|
|Yellow onions||2 Pound, finely diced|
|Green onions||1 Pound, finely diced (4 bunches)|
|Celery seed||2 Tablespoon|
|Mustard seed||2 Tablespoon|
|Salt||1 1⁄2 Tablespoon|
|Freshly ground black pepper||1 Tablespoon|
|Cayenne pepper||1⁄4 Cup (4 tbs)|
Trim the ham rind and fat.
In a saucepan blanch the kale and cabbage in boiling water for 5 minutes.
Drain and reserve the liquid.
Run the kale and cabbage under cold water and drain, pressing to extract the excess liquid.
In a large bowl mix together the kale, cabbage, onions, celery and mustard seeds, salt, and peppers.
Preheat the oven to 325°.
Make deep slits in the ham, perpendicular to the bone.
Pack the slits with the vegetable mixture, pushing the mixture into each slit until packed firmly.
Cover the ham with the remaining stuffing.
Wrap the ham in a large piece of tightly woven cheesecloth, using kitchen twine to secure.
Place the ham in a large stockpot with a rack on the bottom to prevent sticking.
Cover with the reserved vegetable liquid.
Cook the ham for 20 minutes per pound or until the ham is heated through, allowing the stuffing flavors to penetrate.
Store the ham in the refrigerator until 2 hours before the party.
Remove the cheesecloth.
Let the ham sit at room temperature.
Slice the ham thinly from the top down toward the base