Southern Maryland Stuffed Ham
|Kale||3 Pound, chopped (Thickest Stems Discarded)|
|Green onion||1 Pound, chopped|
|Field cress/Watercress||1 Pound, chopped|
|Cabbage head||2 Medium, chopped|
|Mustard seed||4 Tablespoon|
|Celery seed||2 Tablespoon|
|Ground red pepper||4 Tablespoon (3 Tablespoons Plus 1 Teaspoon)|
|Salt||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Corned ham||15 Pound|
Combine kale, onion, field cress, cabbage, mustard seed, celery seed, red pepper and salt in large bowl.
Remove all skin from ham except near hock.
Trim all but 1/2 inch layer of fat from ham.
Pierce ham using long, slender, sharp knife, driving knife straight down and stopping 1 inch from bottom.
Repeat, spacing staggered rows of slits 1 to 1 1/2 inches apart, until entire ham is covered with slits.
Fill each slit with vegetable mixture until stuffing can be seen at top.
Spread layer of stuffing on piece of cheesecloth large enough to surround ham.
Set ham on cheesecloth.
Pat remaining stuffing over top of ham.
Bring cheesecloth up and around ham, distributing stuffing evenly, and secure with strong twine.
Transfer ham to large pot.
Add enough hot water to cover.
Place over medium-high heat and bring to boil.
Reduce heat, cover and simmer about 15 minutes per pound.
Remove lid and let ham cool to room temperature in liquid.
(If prepared ahead and refrigerated, remove from refrigerator about 1 1/2 hours before serving.)