Stuffed Holiday Ham
|Green cabbage head||1 Small, coarsely chopped|
|Mustard greens/Spinach / other fresh greens||1⁄2 Pound|
|Onion||1 Medium, quartered|
|Celery rib||1 , coarsely chopped|
|Sweet red pepper||1 Small, quartered|
|Garlic||2 Clove (10 gm)|
|Red pepper flakes||2 Teaspoon, crushed|
|Fully cooked bone in ham||9 Pound (butt portion)|
1 In the food processor, combine the first 7 ingredients in small batches and process until finally chopped.
2 In the center of 2 layers of cheesecloth large enough to cover ham, place the ham.
3 Make random cuts in ham down to the bone.
4 Stuff the vegetable mixture generously into each cut.
5 Press remaining vegetable mixture onto surface of ham.
6 Tie the cheesecloth around the ham with a kitchen string.
7 In a large stockpot or roasting pan, place the stuffed ham and add water to cover at least half of ham.
8 Cover and bring water to a boil over high heat.
9 Reduce the heat and simmer for 1 1/2 to 2 hours or until vegetables are tender and ham is heated through. Add hot water if required.
10 Remove from the heat and cool for 1 hour.
11 Remove the ham from the stockpot.
12 Unwrap the cheesecloth carefully, leaving vegetables on ham.
13 Cover and refrigerate overnight.
14 Serve chilled.