Raley's Market Stuffed Ham

Total Time:
5 hr 42 min
Prep:
30 min
Inactive:
12 min
Cook:
5 hr

Yield:
15 to 20 servings

Ingredients
  • 1 (20 to 22-pound) corned ham, boned
  • 10 pounds cabbage
  • 1 to 1 1/2 pounds kale
  • 3 pounds onion
  • 2 1/2 to 3 tablespoons crushed red pepper
  • 1 to 1 1/2 tablespoons black pepper
  • 1 package cheesecloth
Directions
  • Trim excess fat from ham.

  • Preheat oven to 400 degrees F.

  • Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.

  • Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1 to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.

  • When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.

  • When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.


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