Amanda Cather - farmer at Plow and Stars Farm shared this family recipe for Ernie Woodall's Stuffed Ham. Amanda says this was her first introduction to kale and that Ernie always said that when you were mixing the stuffing and stuffing the ham, your hands should burn. Apparently he liked it spicy! We've transcribed it below from the lovingly stained recipe card Amanda provided.
1 12-14lb Corned Ham
2 large heads of cabbage
3lbs Kale
3lbs Onions
1 bunch celery
1 box of mustard seed (2 3/8 oz)
1 box celery seed (13/4oz)
7 rounded tablespoon red pepper
10 rounded tablespoon salt
3 rounded teaspoon crushed red pepper
Chop all greens then add seasonings. Mix well. Put into old pillowcase and pre-cook for 20 minutes. Drain and let cool.Bone ham, cut off shank. Cut holes into ham 2 inches long, as many as possible top and bottom. Stuff with dressings. Place leftover dressings on top of ham and cover all with heavy duty foil. Place in pan put in oven. Bake at 350 for 4.5 hours. Let cool put in refrigerator overnight before slicing.
2 large heads of cabbage
3lbs Kale
3lbs Onions
1 bunch celery
1 box of mustard seed (2 3/8 oz)
1 box celery seed (13/4oz)
7 rounded tablespoon red pepper
10 rounded tablespoon salt
3 rounded teaspoon crushed red pepper
Chop all greens then add seasonings. Mix well. Put into old pillowcase and pre-cook for 20 minutes. Drain and let cool.Bone ham, cut off shank. Cut holes into ham 2 inches long, as many as possible top and bottom. Stuff with dressings. Place leftover dressings on top of ham and cover all with heavy duty foil. Place in pan put in oven. Bake at 350 for 4.5 hours. Let cool put in refrigerator overnight before slicing.
