Maryland Stuffed Ham - cooking recipe

Ingredients

12 to 14 lb. ham
1 lb. kale
4 lb. cabbage
2 bunches scallions
2 to 3 stalks celery
1 1/2 Tbsp. mustard seed
2 Tbsp. salt
1 1/2 tsp. red pepper
1 1/2 tsp. black pepper
1 Tbsp. celery seed
1 Tbsp. sugar
spiced peaches (for garnish)

Preparation

If skin is still on ham, remove by paring with sharp knife. Leave skin on hock end.
With fat side up, pierce with long, thin knife, a row of slits, about 1-inch apart, as deep as possible without going through bottom.
On second row, stagger the slits (like bricklaying) from first roll, off center.
Continue piercing rows as far back as possible.