15 lb. fully cooked boned ham
1 lg. head cabbage
4 lbs. fresh kale
4 lbs. fresh spinach
4 lg. yellow onions
Paprika, start with 1 tbsp.
Pepper to taste
Salt to taste

Chop medium fine and mix thoroughly.

Fill large pot with greens and add water halfway in the pot. Steam until a little more than wilted. When greens are done, drain and set aside. Take the ham and make a 2 inch long, 2 to 4 inch deep cut (anywhere on the ham). Then stuff this cut with the greens. Do this all over the ham and stuff as you make each cut. When you're through wrap the ham in cheesecloth or place in a pillow case. Cover with water and cook either on top of the stove at medium heat for one hour or in the oven at 350 degrees for an hour. If all the stuffing is not used, place the remaining stuffing around and on top of the ham before wrapping it in cheesecloth/pillow case.

This particular dish is unique to Southern Maryland, and to my knowledge is not prepared anywhere else.