St. Mary'S County Stuffed Ham

• 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

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

corned ham, cabbage, kale, onions, celery, cheesecloth, salt, cracked black pepper, ground black pepper, red pepper, ground red pepper, celery, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745166 (may not work)