1 20-lb corned ham, de-boned and de-fatted
2 heads cabbage
2 lb kale
1 large onion
1 bunch celery stalk
Crushed red pepper
Ground red pepper
1 pkg cheese cloth
1 boiling pot 1.5 times size of ham
Course cut all vegetables and put into cooking pot. Add 1 qt water and seasonings. Blanch just enough to soften vegetables. Do not overcook. Stab ham with long butcher knife, stuff with vegetables where ham is stabbed. Fold any leftover vegetables into ham. Wrap ham with cheese cloth, put ham into vegetable pot with original water and cook as normal for raw hams.
Eat hot or cold. Best made as sandwich on plain white bread. No dressing needed.