12 to 14 lb. corned ham
1 lb. kale
4 lb. cabbage
2 medium onions
2 or 3 stalks celery
1 1/2 tbsp. mustard seed
2 tbsp. salt
1 1/2 tsp. red pepper
1 1/2 tsp. black pepper
1 tbsp. celery seed

Remove skin from ham. With fat side up, pierce with a long thin knife, a row of slits about 1 inch apart and as deep as possible without going through bottom. On second row stagger the slits from the first row and continue piercing rows as far back as possible.

Chop cabbage, kale, onions and celery. Other greens such as collards, mustard and turnip may be used in any amount or combination, depending on your taste and what is on hand.

Mix vegetables in large pot and pour boiling water over to wilt. Drain well; add seasonings and mix thoroughly. With ham in a deep pan, stuff seasoned vegetables into slits. Juice that runs out while stuffing is used to steam ham.

Place ham in roaster and seal edges with heavy foil. Steam bake at 325°F for 20 minutes per pound. Cool ham and refrigerate. Slice thinly and diagonally to include stuffing in each slice.