 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Ingredients:
1 (12-pound) country ham |
3 pounds kale, cleaned |
2 pounds watercress, cleaned |
2 pounds cabbage, cleaned |
7 to 8 stalks celery, chopped |
1 hot red pepper, chopped |
4 cups water |
2 tablespoons salt |
1 tablespoon pepper |
1 tablespoon red pepper |
1 tablespoon mustard seed |
1 tablespoon celery seed |
cheesecloth |
Directions:
1. Wash ham, scrubbing thoroughly with a stiff brush. Place ham in a large stockpot; cover with water, and bring to a boil. Boil 20 minutes. Remove ham, and set aside to cool. Discard cooking liquid .
2. Cut greens into 1 1/2-inch pieces, and place in a large stockpot; add celery and red pepper. Add water; cook over medium heat until greens are limp. Drain well; add remaining ingredients except cheesecloth, and mix well.
3. Cut 8 lengthwise slits in ham from top of ham to bottom. Stuff each slit with greens mixture. Wrap ham in cheesecloth; secure ends. Place ham in stockpot, fat side up ; cover with remaining greens. Add water to cover; bring to a boil . Reduce heat; cover and simmer about 4 hours, or 20 minutes per pound.
4. Remove stockpot from heat; set aside. Allow ham to cool 2 hours in cooking liquid . Remove ham, and discard greens and cooking liquid . Allow ham to cool to room temperature. Refrigerate overnight. Remove cheesecloth.
5. Transfer ham to a serving platter. Cut into thin slices to serve.
|
|