St. Mary'S County Stuffed Ham - cooking recipe

Ingredients

16 to 20 lb. corned ham
2 large heads cabbage
2 lb. kale
10 large onions
1 large bunch celery
1 pkg. cheesecloth
3 Tbsp. salt
2 Tbsp. cracked black pepper
1 Tbsp. ground black pepper
4 Tbsp. crushed red pepper
1 Tbsp. ground red pepper
2 Tbsp. celery seed
3 Tbsp. mustard seed
3 Tbsp. dry mustard

Preparation

Fill a 40-quart pot 2/3 full of water; put rack in bottom. Bring to a boil.
Meantime, chop cabbage, kale, onions and celery. Place chopped ingredients in cheesecloth and immerse in boiling water for 7 minutes.
Add all the spices in a quart jar; cover and shake well.
After 7 minutes, remove chopped greens from water; dump in shallow pan and let cool.