Nutrition info - Recipes

Stuffed Ham

This recipe is all about breaking tradition or making tradition. There really is nothing like ham for the holidays -- so why not give this unconventional stuffed ham a try at Christmas, Easter or any other major gathering.

Stuffed Ham


For 12 people

  • 3 large green cabbages, cored and fine chop
  • 3 pound(s) kale, fine chop
  • 4 pound(s) onions, fine chop
  • 4 ribs celery, fine chop
  • 2 tablespoon(s) cayenne or crushed red pepper
  • 1 tablespoon(s) black pepper
  • 2 teaspoon(s) mustard seed
  • 1 tablespoon(s) salt
  • 1 corned bone-in ham (about 22 pounds, give or take)


1)-Mix together all ingredients except ham.
2)-Cut an "X" measuring 1 inch square and 2 inches deep on underside of ham. Fill "X" with stuffing until no more will fit. Continue cutting "X's" about 1/2 to 1 inch apart all over ham, stuffing them as they are cut.
3)-Center ham on a 4-foot long piece of double-thickness cheesecloth and place any remaining stuffing on top of ham. Wrap cheesecloth around ham and tie ends together to hold stuffing in place.
4)-Place ham in a large stockpot and add enough water to cover. Place lid on pot and bring liquid to a boil over high heat. Reduce heat to low and continue to cook ham for 20-25 minutes per pound of ham or till internal temperature reaches 160 degrees, adding water as needed to keep ham covered.
5)-Remove pot from heat and allow ham to cool for an hour in the cooking broth.
6)-Transfer ham to a large colander or a rack to drain for about 1 hour.
7)-Remove and discard cheesecloth and place any extra vegetable stuffing on top of ham in a serving dish.
8)-To serve, slice ham and accompany with vegetable stuffing.

Nutrition facts

  • Kcal: 30.29 kcal
  • Fibers (g): 1.15g
  • Sodium (mg): 743.68mg
  • Carbs: 3.3g
  • Fat: 1.7g
  • Saturated fat (g): 0.35g
  • Proteins: 1.41g