St. Marys County Spicy Stuffed Ham

Ingredients

• 1 country ham (about 15 pounds)
• 2 cups finely chopped kale
• 2 cups finely chopped cabbage
• 3 cups washed and coarsely chopped spinach
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped celery
• 6 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry crushed red pepper
• 1/2 teaspoon salt

Directions

Cover ham completely with water and soak at least 12 hours. Change water, and bring to a boil. Simmer ham 1 hour. remove from water. Allow to cool. Cut off rind and all but a thin (1/8-inch) layer of fat.

Put 2- 3 inches of water in a large stockpot and bring to a boil. Add kale, cabbage, and spinach. Reduce heat to lowest possible setting; cover and simmer 4 - 5 minutes, until greens become limp. Drain in a colander.

In a saucepan large enough for greens, saute scallions and celery in butter until soft. Add cooked greens and seasonings. Stir until mixed.
Cut 10 4-inch-deep pockets all around the ham with a sharp knife. Have a helper pull apart each hole so you can stuff it with greens. Wrap the ham thoroughly with a double layer of cheesecloth and sew cloth together tightly.

Put ham in a large pot, cover with water, and bring to a boil. Reduce heat, cover pot and simmer 3 hours. (Make sure ham is covered fully with water as it simmers.)

Remove ham from water and allow to cool. Refrigerate overnight, still in cheesecloth. Remove from refrigerator, remove cheesecloth, and allow ham to reach room temperature. Serve in very thin slices. Serves 20

Submitted 6/13/05.
Source: Real American Food
Submitted By: Joy Bowers
ebowers@matnet.com
St. Marys County Spicy Stuffed Ham