Being of the Clan Coppage, I have Southern Maryland roots which go way back. It's only fitting to have a traditional stuffed ham for family gatherings such as Easter. Since it uses cold weather crops, it's also a good treat for Thanksgiving and Christmas.
Depending on your tastes, and where you're from in Southern Maryland, your ratio of kale to cabbage varies. I prefer 50/50. Remove and discard the spines from the kale and the outer leaves from the cabbage and wash thoroughly. Chop coarsely and mix with a chopped sweet onion and spices (crushed red pepper, cayenne pepper, mustard seeds, and celery seeds).
Mix stuffing ingredients together in a large bowl using your hands.
With a long sharp knife cut deep slices all over the ham and fill with stuffing. Make sure to get a good amount of stuffing in each hole, but don't make the holes too big as over stuffing doesn't allow the ham flavor to permeate each stuffing pocket.
Place leftover stuffing on the cheesecloth and place ham on top. Tie the cheesecloth in a secure knot and place ham, stuffing end up, in the steamer pot. Cover and bring water to a boil. Once it boils reduce to medium and steam for approximately 20 minutes a pound. I cooked mine until it reached 170 degrees.
I usually reach temperature around 10pm so I can turn off the heat and let it cool in the pot overnight. In the morning I put the cooled ham in the fridge where it remains until dinner time.
Viola!
Slice and serve cold. Makes wonderful sandwiches the next day....and green ham and eggs for breakfast.
*I used a 24lb corned ham
5-6 bunches of kale
2 heads of cabbage
1 large sweet onion
1.5 Tbsp crushed red pepper
1 Tbsp mustard seeds
1 Tbsp celery seeds
2 tsp cayenne
