Bake at 325 degrees for 2 1/2 hours. Serves 12. (Delicious and makes a festive holiday presentation with the pink ham and mixed green stuffing!)

1 fully cooked ham (about 10 to 12 lbs.)
1 (10 oz.) pkg. frozen chopped kale
1 c. finely chopped fresh spinach
1 lg. onion, finely chopped (1 c.)
3/4 c. finely chopped watercress
1/2 c. finely chopped celery tops (leaves)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. honey
2 tbsp. cider vinegar
2 tsp. dry mustard

(Ask your grocer produce manager to order watercress for you in advance. It's not always locally available.

1. Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife, 2 inches deep and 1 inch apart; stagger the rows, all over fat side.

2. Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands.

3. Combine kale, fresh spinach, onion, fresh watercress, fresh celery leaves, salt and pepper in a medium-sized bowl.

4. Press greens mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a large shallow pan.

5. Bake in a slow oven (325 degrees) for 2 minutes.

6. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham from pan. Let stand 20 minutes before carving.

7. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!