- 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
Trim excess fat from ham.
Preheat oven to 400 degrees F.
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.