1 (12 to 15 lb.) fresh or canned ham
3 lbs. fresh kale collard greens, chopped
1 lb. green onion, chopped
1 lb. field water cress, chopped
2 med. heads cabbage, chopped
3 to 4 tbsp. whole mustard seed
2 tbsp. celery seed
3 tbsp. plus 1 tsp. ground red pepper (optional)
1 tbsp. plus 1 tsp. salt (optional)
Cheesecloth
Toothpicks

Wash ham; set aside. Combine next 8 ingredients in large bowl. Remove all skin from ham, except around hock. Trim all but 1/2 inch layer of fat from ham. Pierce ham, making small X's all over ham. Drive knife straight down, stopping 1 inch from bottom. Space X's 1 1/2 to 2 inches apart. Fill each X with vegetable mixture; stuff until mixture appears at top of X. Spread leftover vegetable mixture over cheesecloth. Make sure cheesecloth is big enough to cover entire ham. Set ham on cheesecloth; bring cheesecloth up and around ham; secure with toothpicks. Transfer to a large pot; add enough water to cover. Place over medium high heat. Bring to a boil; reduce heat, cover, and simmer 15 minutes per pound. Remove lid and let cool in liquid.