1 corned ham, about 20 lb.
8 lb. cabbage, cored
8 lb. onions
Black pepper
Red pepper

Ham may be with or without bone. Chop cabbage and onion to approximately 1 inch pieces. Wilt in boiling water until pliable. Drain well. Season with pepper and a little red pepper until quite spicy. Cut holes in ham by stabbing it clear to the bone with a wide blade knife. When cabbage mixture is cool enough to handle, stuff in holes one at a time.

Pack tight. When all holes are filled, wrap ham in cheese cloth and tie with string. Cook ham in water used for wilting cabbage and onions. About 4-5 hours. Usually served cold. Great hot too.