Grandma Rosie's Dressed Ham
Submitted by: Michael Cecil
The best stuffed/dressed ham ever - not too spicy, not too mild.
- 20 lb. de-boned corned ham (can be purchased at Mattingly's Supermarket
- 13 Tsp. ground black pepper
- 13 Tsp. ground red pepper
- 6 oz. dried chopped or minced onion
- 10 bags frozen chopped kale
- (5) 10 oz. boxes frozen chopped spinach
- 1 head cabbage (finely chopped)
Put out the frozen spinach and kale the night before to allow time for thawing.
First, fill a 12-15 gallon pot halfway with water and turn on high heat. Water needs to be in a full boil before adding ham.
Thoroughly mix all the ingredients in a large bowl. Make sure everything is tossed well so there are not any pepper 'hot-spots' in the dressing.
Use a long thin knife and cut from 20-30 'incisions' half way into the ham, evenly throughout all sides.
Using your thumb and forefinger, force the stuffing mix into the incisions until the ham is bulging at the seams (ham needs to be tied with twine).
There will be some stuffing left over. Place the stuffed ham in a white cotton pillow case into the pot of boiling water. Place the extra stuffing on top of the ham, and tie the pillow case tightly with twine.
Boil for 6 hours on medium to high heat (depends on stove). Remove pillow case from stove - it will be necessary to puncture holes in the bottom to allow the liquid to drain. Remove ham and extra stuffing from the pillow case. Let cool several hours before serving. Best served at room temperature on country