Pork
1 20 lb Corned ham boned,
fat removed & tied
1/2 bushel Kale
2 Small cabbages
1 head Celery
3 lbs. Scallions (about 12 bunches)
7 tablespoons Whole mustard seed
1/2 cup Salt scant
3 tablespoons Heaping flaked red pepper
Cheese cloth & twine
Cut stems from kale, wash & dry. Core & chop cabbages into chunks. Cut celery into 1” pieces. Chop scallions.
Chop vegetables in a food processor with a thin blade, then put all in a large tub & add the seasonings.
Stab the ham on all sides & stuff the holes with the vegetable & seasoning mixture.
Lay out the cheesecloth, spread the remaining stuffing on it & place ham in the center. Wrap all around ham & place it water deep enough to cover it.
Cover and bring to a boil. Lower the heat to low boil & cook for 4 hours.
Remove the lid, turn the ham & leave it in the pot overnight. In the morning, strain the liquid through a colander, wrap it in foil & refrigerate. Slice & serve cold.