So, lemme get this straight...
1. Buy a corned ham at McKay's.
2. Mixed cooked cabbage and kale,
with maybe some onions.
3. Poke some deep holes in the ham.
4. Fill the holes with the green stuff.
5. Wrap the ham tightly in something
clean and white.
6. Boil the wrapped hms for a coupla
hours.
7. Let the ham cool.
8. Serve chilled or at room temperature.
Is that it?
Anyone ever hear of slicing the corned
Ham in a spiral cut so that you are laying
it open like an unfolded jelly roll, and
putting the stuffing on the unrolled ham
then rolling it back up and tying it securely
before wrapping and boiling?
1. Buy a corned ham at McKay's.
2. Mixed cooked cabbage and kale,
with maybe some onions.
3. Poke some deep holes in the ham.
4. Fill the holes with the green stuff.
5. Wrap the ham tightly in something
clean and white.
6. Boil the wrapped hms for a coupla
hours.
7. Let the ham cool.
8. Serve chilled or at room temperature.
Is that it?
Anyone ever hear of slicing the corned
Ham in a spiral cut so that you are laying
it open like an unfolded jelly roll, and
putting the stuffing on the unrolled ham
then rolling it back up and tying it securely
before wrapping and boiling?