12 lb. County Cured Ham
3 lbs. kale
3 lbs. water cress
2 lbs. green cabbage
1 bunch celery
1 tbsp. red pepper
2 tbsp. mustard seed
2 tbsp. celery seed
1 tsp. Tabasco sauce
1 tsp. salt

Choose a plump, thick ham with thin layer of fat. Parboil 20 minutes. Steam and remove skin. Cut greens in small pieces and chop celery fine. Blanch greens and celery in boiling water until limp. Drain well. Add seasonings and mix. Let ham cool until comfortable to handle. Starting at butt end of ham, cut 3 lengthwise slits, 2 inches long, all the way through.

SECOND ROW: 2 slits, all the way through.

THIRD ROW: 3 slits, all the way through so that one slit for stuffing does not split into another.

The ham is now ready for stuffing. With the fingers, push the seasoned greens into slits, first from the top and then from the underside until you feel every space is filled. Remaining greens are baked over top of ham. For keeping in shape, use large square of clean cloth. Place ham, skin side up on cloth, fold ends over tightly and secure with a pin. Return ham to boiler and simmer 15 minutes per pound. Cool 2 hours. Refrigerate overnight in cloth.