CHRISTMAS STUFFED BAKED HAM

Bake at 325 degrees for 2 1/2 hours. Serves 12. (Delicious and makes a festive holiday

presentation with the pink ham and mixed green stuffing!)

1 fully cooked ham (about 10 to 12 lbs.)

1 (10 oz.) pkg. of frozen chopped kale

1 cup of finely chopped fresh spinach

1 lg. onion, finely chopped (about 1 cup)

3/4 cup of finely chopped watercress

1/2 cup of finely chopped celery tops (leaves)

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/2 cup of honey

2 tablespoons of cider vinegar

2 teaspoons of dry mustard

Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a

small paring knife,2 inches deep and 1 inch apart; stagger the rows, all over fat side.

Cook hole in boiling salted water to cover, following directions on package; drain; cool;

squeeze out excess water with hands. Combine kale, fresh spinach, onion, fresh

watercress, fresh celery leaves, salt and pepper in a medium-sized bowl. Press greens

mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a

large shallow pan. Bake in a slow oven (325 degrees) for 2 minutes. Stir honey with

vinegar and dry mustard; brush part over ham. Continue baking and brushing with the

remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham

from pan. Let stand 20 minutes before carving. Carve ham carefully, holding slices

together to keep the stuffing intact. Garnish platter with glazed carrots and fresh

watercress leaves!