1 cured 12 lb. ham
3 lbs. kale
3 lbs. water cress
2 lbs. green cabbage
1 bunch green celery
1 hot red pepper
6 tbsp. salt
4 tbsp. black pepper
2 tbsp. hot red pepper
2 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. Tabasco sauce
3 tbsp. pepper corns
1 bunch chopped spring onions

Chose a plump, thick ham. Parboil 20 minutes. Do not remove skin. Cut greens in small pieces (1 to 1 1/2 inches). Chop celery and pepper fine. Blanch greens, celery, and pepper in boiling water until limp. Drain well. Add seasonings and mix. Cool ham until comfortable to handle. Starting at butt end of ham, cut 3 lengthwise slits, 2 inches long, all the way through. Second row - 2 slits. Third row - 3 slits, so that one slit for stuffing does not split into another. The ham is now ready for stuffing. With the fingers, push the seasoned greens into slits first from the top, then from the under side until you feel every space is filled. The remaining greens are banked over the top of the ham.

For keeping ham in shape, use large square of clean cloth. Place ham, skin side up, on cloth; fold ends over tightly and secure with pins or sew. Return to ham boiler and simmer 15 minutes to the pound. Let cool 2 hours in "poit likker". Chill in refrigerator overnight in cloth.