Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Cabbage, coarsely chopped |
| 1 quart | Kale |
| 2 mediums | Onions |
| 3 \N | Ribs celery |
| \N \N | Cayenne, to taste |
| \N \N | Black pepper, to taste |
| 4 tablespoons | Dijon mustard |
| 12 pounds | Ham |
Coarsely chop cabbage, kale, onions, and celery. Combine raw vegetables with all seasonings. Cover with water, bring to boil. Turn off heat. Let sit, covered for 10 minutes, drain well. Save water for cooking ham. Cut slits about 1 inch deep all around ham; stuff slits with as much stuffing as will fit. Put any remaining stuffing on top of ham; cover tightly with foil. Cover with water and reserved vegetable water; bring to boil. Reduce heat and simmer, covered, for 5½ hours. Add more water, if necessary.
Cool; chill well. Serve cold with some of the stuffing on each ham slice.
Per serving: 572 Calories; 32g Fat (52% calories from fat); 54g Protein; 14g Carbohydrate; 173mg Cholesterol; 4045mg Sodium NOTES : I love this ham. Perfect on a summers day.
Recipe by: Friends of MC Animals Cookbook/tpogue@... Posted to FOODWINE Digest 14 Apr 97 by Terry Pogue <tpogue@...> on Apr 14, 1997