Greens Stuffed Ham

Directions

1. 1
   Place ham meaty side up on a cutting surface.
2. 2
   On the meaty side, cut 5 or 6 pockets parallel to the bone (lengthwise) about 1 - 2 inches deep and 3/4 inch apart; set aside.
3. 3
   In a medium skillet, bring water to a boil.
4. 4
   Add kale and celery, cover, and reduce heat to low, cooking for 10 minutes.
5. 5
   Preheat oven to 325°F.
6. 6
   Drain kale and celery.
7. 7
   Stir in butter, brown sugar, vinegar, pepper and mustard.
8. 8
   Add bread cubes; toss to mix.
9. 9
   Spoon stuffing into the pockets of the ham.
10. 10
    Tie with kitchen string to keep in place if necessary.
11. 11
    Place ham, stuffed side up, on a rack in a shallow roaster.
12. 12
    DO NOT ADD WATER OR COVER THE PAN.
13. 13
    Bake for 2-2 1/2 hours or until meat thermometer registers 150°F.
14. 14
    IF NECESSARY, cover ham loosely with foil after 1 hour to prevent burning.
15. 15
    To serve, slice ham perpendicular to the bone.