18 lb. ham
2 heads cabbage
2 lb. kale
5 or 6 onions
1 celery
2 tbsp. salt
1/4 c. crushed red pepper

Chop cabbage, kale, onion and celery and put in large pan. Add crushed pepper and salt. Mix thoroughly. To get ham ready, with sharp knife cut off skin, then cut vertically opposite the way you are going to slice ham. Pack as much stuffing mixture into holes as possible. All leftover stuffing pack on top and bottom of ham. Wrap in cheese cloth and simmer 15 minutes per pound.