1 (8 to 10 lb.) boneless cured ham
1 med. cabbage, chopped
3 pkg. spinach, thawed & chopped
4 med. onions, chopped
1/2 box celery seed
1/2 box mustard seed
1 heaping tsp. dry mustard
1 1/2 tbsp. salt
1 tbsp. pepper
1 tsp. hot pepper flakes or to taste

Parboil cabbage, onions and spinach. Drain and squeeze out liquid, then add other ingredients. With sharp knife cut 2 inch slits diagonally into ham. Stuff these pockets with mixture, getting in as much as possible. Pack remaining ingredients on top of ham. Wrap tightly in several layers of heavy duty foil.

Bake in 325 degree oven for 20 minutes per pound. Allow to cool in foil and refrigerate overnight. Serve cold with sweet, hot mustard or horseradish mixed with sour cream. This recipe can be cut in half for a small ham.