12 lb. country ham
3 lbs. kale
2 lbs. green cabbage
3 lbs. field cress
1 bunch celery
1 red pepper
2 tbsp. mustard seed
2 tbsp. celery seed

Soak ham 2 days in cold water, parboil 20 minutes, remove skin. Parboil kale, cabbage and field cress. Put slits in the top of the ham, some 3" down, some 2". Chop the greens of celery and push them down in the slits as far as you can. Put the remaining greens on top of the ham. Wrap in cheese cloth. Put in pot and bring to a boil. Turn fire down and let ham simmer 15 minutes for each pound. Then turn off the heat and let the ham stay in water 1/2 hour. Take out and let cool overnight.