Greens Stuffed Ham

• 1 (5 lb) ham, rump half
• 4 cups fresh kale, torn
• 1/4 cup celery, chopped
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 teaspoon vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1 1/2 cups dry bread cubes or 1 1/2 cups croutons

1. Place ham meaty side up on a cutting surface.
2. On the meaty side, cut 5 or 6 pockets parallel to the bone (lengthwise) about 1 - 2 inches deep and 3/4 inch apart; set aside.
3. In a medium skillet, bring water to a boil.
4. Add kale and celery, cover, and reduce heat to low, cooking for 10 minutes.
5. Preheat oven to 325u0b0F.
6. Drain kale and celery.
7. Stir in butter, brown sugar, vinegar, pepper and mustard.
8. Add bread cubes; toss to mix.
9. Spoon stuffing into the pockets of the ham.
10. Tie with kitchen string to keep in place if necessary.
11. Place ham, stuffed side up, on a rack in a shallow roaster.
12. DO NOT ADD WATER OR COVER THE PAN.
13. Bake for 2-2 1/2 hours or until meat thermometer registers 150u0b0F.
14. IF NECESSARY, cover ham loosely with foil after 1 hour to prevent burning.
15. To serve, slice ham perpendicular to the bone.

ham, fresh kale, celery, water, butter, brown sugar, vinegar, black pepper, mustard, bread

Taken from www.food.com/recipe/greens-stuffed-ham-200036 (may not work)