2 lg., green cabbages (about 3 lb. each), cored and finely chopped
1 1/2 lb. kale, finely chopped
3 med. onions, finely chopped
4 ribs celery, finely chopped
1/2 tsp. cayenne
1/2 tsp. pepper
1 tsp. dry mustard
1 precooked bone-in ham (about 10 lb.)

FOR STUFFING: Place cabbage, kale, onions, celery, cayenne, pepper and mustard in a large stockpot. Add water to within 1 inch of the top of vegetables and, stirring occasionally, bring to a boil over moderate heat. Turn off heat, cover the pot and let vegetables rest for 10 minutes in the hot water. Pour vegetables into a colander set over a bowl to catch the broth. Reserve broth; cool vegetables to room temperature.

TO STUFF HAM: Cut an "X" measuring 1 inch square and 2 inches deep on underside of ham. Fill "X" with vegetable stuffing until no more will fit. Continue cutting "X's" about 1/2 to 1 inch apart all over ham, stuffing them as they are cut. Center ham on a 4-foot long piece of double-thickness cheesecloth and place any remaining stuffing on top of ham. Wrap cheesecloth around ham and tie ends together to hold stuffing in place.

TO COOK HAM: Return ham to the stockpot along with reserved broth; add enough water to cover ham. Place lid on pot and bring liquid to a boil over high heat. Reduce heat to low and continue to cook ham for 2 hours, adding water as needed to keep ham covered. Remove pot from heat and allow ham to cool for an hour in the cooking broth.

Then transfer ham to a large colander or a rack to drain for about 1 hour. Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish. To serve, slice ham and accompany with vegetable stuffing. 15 servings.