Stuffed Ham - cooking recipe

Ingredients

ham
4 qt. chopped kale
1 c. chopped onion
1 small chopped cabbage
1 tsp. red pepper, crushed
1 tsp. salt
3 stalks celery

Preparation

Mix kale, onion, cabbage, red pepper and salt.
Lay ham on cheesecloth.
Cut slits into top of ham and work it around to form pockets.
Stuff the kale mixture into the pockets.
Make as many slits into the ham as you can.
Tie ham up inside of cheesecloth along with any remaining mixture.
Put into a large stock pot with enough water to cover.
Boil 15 minutes to each pound of ham of 15 pounds or under; 20 minutes to a pound if there is a bone.
This ham may be eaten hot or cold.
When ham is sliced the effect is of green veining through the pink meat.