Stuffed Ham Recipe



 Young cabbage sprouts1
 Black pepper1⁄2 Teaspoon
 Red pepper1 Dash
 Shallots2 Bunch (200 gm)
 Mustard seed1⁄2 Teaspoon
 Chives2 Bunch (200 gm)
 Celery2 Bunch (200 gm)
 Salt1⁄2 Teaspoon


Scald the cabbage sprouts to make them tender and then put all the vegetables through the food chopper, using the finest blade.
Mix well with salt and pepper and other seasonings.
Remove the skin from the ham and cut deep gashes lengthwise along the whole length of the ham from the shank to the end of the bone.
Then slash gashes across the ham about 2 inches apart.
Into these gashes stuff firmly as much of the vegetable mixture as the slits will hold, and use the remainder of the dressing (if there is any and this will depend on the size of the ham) as a covering for the ham.
Wrap the dressed ham in cheesecloth or other thin fabric, and sew it up to prevent the dressing from boiling out.
Then put in cold water, enough to cover the ham, and boil until done usually from 4 to 5 hours, or about 30 minutes to the pound.
Remove from the water and let cool before unwrapping.
This should be served cold.
When the ham is sliced, colorful patches of the stuffing garnish each slice.