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Kat's Stuffed Ham

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
Black pepper
Celery seed
Salt
1 pkg cheese cloth

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

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