1 (14 lb.) corned ham
2 med. heads cabbage
4 lbs. kale
2 lbs. onions
1 bunch celery
3 bunches spring onions with stems
1 (2 3/8 oz.) box mustard seed
1 (1 3/4 oz.) box celery seed
6 rounded tsp. ground red pepper
5 level tsp. salt

Chop onions and greens. Mix in seasonings. With a sharp knife cut vertically through the top of the ham about 10 pockets. Press seasoned stuffing into slits with thumbs until pockets are full. Pile remaining stuffing on top of ham. Put ham in an old pillow case. Tie or stitch tightly to keep stuffing in place. Simmer or boil slowly in broiler fro 20 minutes per pound. Allow to cool in pot 2 hours, drain. Refrigerate overnight.