Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Stuffed Ham




Source of Recipe


Internet


List of Ingredients




1 20-lb corned ham, de-boned and de-fatted
2 heads cabbage
2 lb kale
1 large onion
1 bunch celery stalk
Crushed red pepper
Ground red pepper
Black pepper
Celery seed
Salt
1 pkg cheese cloth


Recipe



1 boiling pot 1.5 times size of ham

Course cut all vegetables and put into cooking pot. Add 1 qt water and seasonings. Blanch just enough to soften vegetables. Do not overcook. Stab ham with long butcher knife, stuff with vegetables where ham is stabbed. Fold any leftover vegetables into ham. Wrap ham with cheese cloth, put ham into vegetable pot with original water and cook as normal for raw hams.

Eat hot or cold. Best made as sandwich on plain white bread. No dressing needed.