Preparation time: 2 hours. preheat oven to 325.f

Cooking time: 6 hours

Cooling time: 1 hour in oven

Draining time: 1-1.5 hours

Corned Ham about 24-28 lbs.(deboned and tied)

1 head cabbage(chopped fine)

kale-5 lbs.(stripped and chopped)

onions-5 lbs.(chopped fine)

black pepper

crushed red pepper

begin by chopping all vegetables finely and mixing toghether either in very large bowl or sink.

peirce the sections between the strings on the ham deeply with a buther knife creting small cavities for the stuffing.

Line a throwaway foil pan with doubled sheets of heavy duty tin foil and set ham in the middle hole side up.

cover the stuffing with black and red pepper to taste .( if you like it hot then sover it alot).

begin stuffing the vegetable mixture into the smaller holes first and continue to fill each hole until no more will fit in the holes and all the holes are filled(feel free to make more holes if desired). start filling the large cavities left by deboning until they are as full as you can get them. placed the rest of the stuffing on top of and around the ham.

bring the foil up and around the ham and stuffing and seal together by folding the foil.Place 1 cup of water in the pan outside the foil package.

placd another wide peice of foil over the pan and seal it around the edges of the pan so no air can get inside.

The object is to let the ham and vegetables cook together in their own juices until done.

Place ham in preheated oven and cook for 1 hour/every 5lbs of ham and stuffing together( ex:25 lb ham and 10lbs stuffing = 35lbs = 7 hours cooking time).

At the end of the cooking time turn oven off and leave

ham in the oven for 1 hour.

At the end of that time remove ham frofm oven and set on top of oven to cool( you may remove the first layer of foil at this time but do not open the package containing the ham.Poke a few holes or slits in the lottom of the package to aid in the draining process. This ham releases alot of juices so keep an eye on it. Throw the juices away and continue until no more juice is draing from the slits(tilting may aid this process).

Once the ham is cooled down sufficiently the package may be cut open on top. Sample the ham and stuffing to be sure of desired heat. Cover the ham back up and placd into the refrigerator until very cool.

Maryland stuffed Ham should be served cold and eaten with any prepared mustard or in a sandwich with desired toppings. The stuffing is delicious in an egg omelot or cooking with lentil beans for a delicious soup. It is a superb and warming main dish either hot or cold.