A traditional Easter dish dating from early 1700's.

1 (7 lb.) ham
1 head cabbage
2 lbs. kale
1 lb. onions
1 bunch scallions
Mustard seed, approximately 1 oz.
Celery seed, approximately 1 oz.
3 tsp. ground red pepper
2 1/2 tbsp. salt
Old pillow case or cheesecloth

Chop onions and greens. Mix seasonings with greens. Cut 2 inch slits (pockets) on a 45 degree angle, in the ham. Alternate 3 pockets then 2 pockets, making sure they are not parallel. Press seasoned stuffing into slits until they will hold no more. Put ham in pillow case or cheesecloth; add left over stuffing, tie closed. Put ham in large pot and cover with water. Simmer or boil slowly for 20 minutes per pound. Reduce cooking time by 1/2 hour when using precooked ham. Turn off heat. Let ham cool in the water (about 2 hours). Remove and drain. Remove from cloth and refrigerate overnight. Serve cold.