1 (10 to 12 lb.) corned ham

STUFFING:

1 head of cabbage
1 lb. onions
1 bunch celery
2 lb. kale
2 tbsp. mustard seed
2 tbsp. celery seed
red pepper flakes, to taste

Chop (or food processor) cabbage, onions, celery and kale. Add 2 tablespoons of each mustard seed and celery seed. Add dried red pepper flakes - when your hands burn a little mixing it up it is just about right!

Tie de-boned ham with butchers twine to roll up in a bundle. Cut slits every 3-inches or so into the ham. Stuff the stuffing into the slits. Pack stuffing into bone cavity. Pat any remaining stuffing around ham wrap in cheesecloth.

Simmer in large stock pot or turkey fryer for about 20 minutes per pound or until internal temperature hits 160°F. Or bake in an oven in a large foil pan at 325°F until ham reaches 160°F on a meat thermometer.

Let cool completely in the water or pan remove, drain, and chill overnight in refrigerator.

Slice very thin, serve cold or on white Wonderbread sandwiches!

Submitted by: Don