Stuffed Ham
This recipe is all about breaking tradition or making tradition. There really is nothing like ham for the holidays — so why not give this unconventional stuffed ham a try at Christmas, Easter or any other major gathering.
Ingredients
- 3 large green cabbages, cored and fine chop
- 3 pound(s) kale, fine chop
- 4 pound(s) onions, fine chop
- 4 ribs celery, fine chop
- 2 tablespoon(s) cayenne or crushed red pepper
- 1 tablespoon(s) black pepper
- 2 teaspoon(s) mustard seed
- 1 tablespoon(s) salt
- 1 corned bone-in ham (about 22 pounds, give or take)
Instructions
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1)-Mix together all ingredients except ham.
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2)-Cut an “X” measuring 1 inch square and 2 inches deep on underside of ham.
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Fill “X” with stuffing until no more will fit.
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Continue cutting “X’s” about 1/2 to 1 inch apart all over ham, stuffing them as they are cut.
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3)-Center ham on a 4-foot long piece of double-thickness cheesecloth and place any remaining stuffing on top of ham.
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Wrap cheesecloth around ham and tie ends together to hold stuffing in place.
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4)-Place ham in a large stockpot and add enough water to cover.
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Place lid on pot and bring liquid to a boil over high heat.
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Reduce heat to low and continue to cook ham for 20-25 minutes per pound of ham or till internal temperature reaches 160 degrees, adding water as needed to keep ham covered.
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5)-Remove pot from heat and allow ham to cool for an hour in the cooking broth.
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6)-Transfer ham to a large colander or a rack to drain for about 1 hour.
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7)-Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish.
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8)-To serve, slice ham and accompany with vegetable stuffing.
Nutrition
Calories: 363.42kcalCarbohydrates: 39.6gProtein: 16.97gFat: 20.36gSaturated Fat: 4.25gCholesterol: 16.67mgSodium: 8924.16mgFiber: 13.77gSugar: 17.71g
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