Stuffed Holiday Ham Recipe
Ingredients
| Small head green cabbage - 1 , coarsely chopped | ||
| Mustard greens | 1/2 pound | |
| Medium onion - 1 , quartered | ||
| Celery - 1 rib , coarsely chopped | ||
| Small sweet red pepper - 1 , quartered | ||
| Garlic | 2 Clove (5gm) | |
| Red pepper flakes | 2 Teaspoon, crushed | |
| Fully cooked butt portion bone-in ham - 8 to 9 pound | ||
Directions
MAKING
1 In the food processor, combine the first 7 ingredients in small batches and process until finally chopped.
2 In the center of 2 layers of cheesecloth large enough to cover ham, place the ham.
3 Make random cuts in ham down to the bone.
4 Stuff the vegetable mixture generously into each cut.
5 Press remaining vegetable mixture onto surface of ham.
6 Tie the cheesecloth around the ham with a kitchen string.
7 In a large stockpot or roasting pan, place the stuffed ham and add water to cover at least half of ham.
8 Cover and bring water to a boil over high heat.
9 Reduce the heat and simmer for 1 1/2 to 2 hours or until vegetables are tender and ham is heated through. Add hot water if required.
10 Remove from the heat and cool for 1 hour.
11 Remove the ham from the stockpot.
12 Unwrap the cheesecloth carefully, leaving vegetables on ham.
13 Cover and refrigerate overnight.
SERVING
14 Serve chilled.
1 In the food processor, combine the first 7 ingredients in small batches and process until finally chopped.
2 In the center of 2 layers of cheesecloth large enough to cover ham, place the ham.
3 Make random cuts in ham down to the bone.
4 Stuff the vegetable mixture generously into each cut.
5 Press remaining vegetable mixture onto surface of ham.
6 Tie the cheesecloth around the ham with a kitchen string.
7 In a large stockpot or roasting pan, place the stuffed ham and add water to cover at least half of ham.
8 Cover and bring water to a boil over high heat.
9 Reduce the heat and simmer for 1 1/2 to 2 hours or until vegetables are tender and ham is heated through. Add hot water if required.
10 Remove from the heat and cool for 1 hour.
11 Remove the ham from the stockpot.
12 Unwrap the cheesecloth carefully, leaving vegetables on ham.
13 Cover and refrigerate overnight.
SERVING
14 Serve chilled.
Chef
