Stuffed Ham
- Thread starter Goldie
- Start date
This is the one that I have:
1- 20lb corned ham, skin and fat removed, boned and tied
12 bunches of green onions, cleaned and chopped
1/2 bushel kale, washed, strippped and dried
2 medium cabbages, cored and wedged
several bunches field cress or water cress, stems removed from the bunch
1 bunch celery, cleaned and cut in small pieces
3 tablespoons flaked red pepper
1/2 cup salt
1 package whole mustard seed
1 new t-shirt, mens large
strong twine
Put all the greens and vegetables through a grinder or food processor and grind or cut into small pieces. Put in a large tub and mix in the red pepper, salt and mustard seed. Cut the t-shirt up the front and lay open on a large cookie sheet. With your hands, place a bed of the greens on the shirt. Place the ham on a second cookie sheet. With a boning knife, cut deep crescents in the ham and with your fingers stuff the greens in the holes. Repeat the holes in a checkerboard fashion. Turn ham over and repeat stuffing. Place ham on the bed of greens and cover with remaining greens. Wrap the ham in t-shirt and tie shut with twine. Place ham on rack in deep pot and cover with water. Cover and bring to a boil. Lower heat and slow boil for 4 hours. Remove from heat, uncover and let cool in broth overnight. In the morning drain and then chill. Serve cold in thin slices. Serve greens with each slice.
1- 20lb corned ham, skin and fat removed, boned and tied
12 bunches of green onions, cleaned and chopped
1/2 bushel kale, washed, strippped and dried
2 medium cabbages, cored and wedged
several bunches field cress or water cress, stems removed from the bunch
1 bunch celery, cleaned and cut in small pieces
3 tablespoons flaked red pepper
1/2 cup salt
1 package whole mustard seed
1 new t-shirt, mens large
strong twine
Put all the greens and vegetables through a grinder or food processor and grind or cut into small pieces. Put in a large tub and mix in the red pepper, salt and mustard seed. Cut the t-shirt up the front and lay open on a large cookie sheet. With your hands, place a bed of the greens on the shirt. Place the ham on a second cookie sheet. With a boning knife, cut deep crescents in the ham and with your fingers stuff the greens in the holes. Repeat the holes in a checkerboard fashion. Turn ham over and repeat stuffing. Place ham on the bed of greens and cover with remaining greens. Wrap the ham in t-shirt and tie shut with twine. Place ham on rack in deep pot and cover with water. Cover and bring to a boil. Lower heat and slow boil for 4 hours. Remove from heat, uncover and let cool in broth overnight. In the morning drain and then chill. Serve cold in thin slices. Serve greens with each slice.
