| 1 | Choose a plump, thick ham with a thin layer of fat. |
| 2 | Parboil 20 minutes. |
| 3 | Steam and remove all skin. |
| 4 | Cut greens in small pieces (1" to 1 ?). |
| 5 | Chop celery and pepper fine. |
| 6 | Blanch greens, celery and pepper in boiling water until limp; drain well. |
| 7 | Add seasonings and mix. |
| 8 | Cool ham until you can handle it comfortably. |
| 9 | Starting at the butt end of the ham, cut three lengthwise slits, 2" long, all the way through. |
| 10 | Second row--two slits. |
| 11 | Third row--three slits, so that one slit for stuffing does not split into another. |
| 12 | The ham is now ready to be stuffed. |
| 13 | With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled. |
| 14 | The remaining greens are banked over the top of the ham. |
| 15 | to keep the ham in shape, use a large square of clean cloth. |
| 16 | Place ham, skin side up, on the cloth, fold the ends over tightly and pin. |
| 17 | Return to ham boiler and simmer 15 minutes to the pound. |
| 18 | Let cool for two hours in the pot liquor. |
| 19 | Chill in refrigerator overnight, in its cloth. |
| 20 | mrs. |
| 21 | Edward j. |
| 22 | Edelen port tobacco, md the hammond harwood house cookbook |
