To continue the discussion from the Mid-Atlantic board on So Mo stuffed ham. My parents, who live in St. Mary's Co, make it several times a year for holidays and such. The description of the dish posted on the Mid Atlantic board is correct except for the fact that we use a fresh ham. You make a mixture of very freshly sliced kale and cabbage mixed with hot pepper flakes to taste and stuff it into slits in the meat. It does require some muscle to do this. The ham is most properly served at the table already sliced so you see the green marbling effect from the kale and cabbage and on biscuits at parties.
If you want the exact recipe send me an email and I'll get it the next time I'm home.