12 to 14 lb. ham
1 lb. kale
4 lb. cabbage
2 bunches scallions
2 to 3 stalks celery
1 1/2 tbsp. mustard seed
2 tbsp. salt
1 1/2 tsp. red pepper
1 1/2 tsp. black pepper
1 tbsp. celery seed
1 tbsp. sugar
spiced peaches (for garnish)

If skin is still on ham, remove by paring with sharp knife. Leave skin on hock end. With fat side up, pierce with long, thin knife, a row of slits, about 1-inch apart, as deep as possible without going through bottom. On second row, stagger the slits (like bricklaying) from first roll, off center. Continue piercing rows as far back as possible.

Chop cabbage, kale, onions and celery in a food processor or blender. Remove cabbage hearts and tough stems of kale. Texture should be similar to slaw. Mix all vegetables in large soup kettle and pour boiling water over them to wilt. Using a strainer, dip all vegetables into another pot and add seasonings. (Too much seasoning would be lost if you mixed it in with water.) Stuffing is ready when all greens and seasoning are mixed.

Corned ham is mild and can take a good bit of salt and pepper.

Begin stuffing ham with prepared mixture. This will take about an hour. Leave ham lying in a deep pan to catch the juice that will run out while you are stuffing. Juice is used to steam ham. Stuff seasoned vegetables into slits; you will be amazed at how much stuffing you can get into ham.

Place ham in turkey roaster and completely seal edges of pan with heavy foil. Steam-bake at 325°F for 20 minutes per pound. Ham is done when hock bone loosens, or internal temperature is 160°F. Cool ham and refrigerate.

To serve, place cold ham on platter and garnish with spiced peaches.

Ham should be sliced thin and diagonally to include stuffing in each slice.