INGREDIENTS

INSTRUCTIONS

6    
Stack 3 or 4 leaves of greens on top of each other, roll tightly, and
cut into thin strips. Repeat with remaining greens. In a large saute
pan, heat 6 tablespoons butter over medium heat; add onion and  garlic,
and cook until translucent, about 10 minutes. Add wine and  greens, and
partially cover. Reduce the heat to simmer, and cook  until greens are
very tender, about 30 to 45 minutes. Remove from  heat, transfer to a
bowl, and cool completely. Wrap the greens in  several layers of
cheesecloth, and squeeze to remove all moisture.  Return to a bowl.
While greens are cooking, combine milk and cream in  a saucepan, and
cook over medium heat until simmering. Stir in the  grits, and cook
over medium heat until thick, about 5 minutes,  stirring frequently to
prevent the bottom from burning. Remove from  heat, and stir in 1 1/2
cups Parmesan cheese, thyme, and parsley.  Remove from heat, and spread
mixture onto a baking sheet to cool.  Transfer cooled grits to the bowl
with cooled greens, and combine  well. Preheat the oven to 350 degrees.
Remove the bone from the ham  or have your butcher do it for you. With
a sharp knife, remove enough  meat to create a pocket large enough to
stuff, about 1 pound. Trim  fat and sinew, dice the extra meat, and
stir it into the stuffing.  Spoon the stuffing into the cavity,
reserving what's left over. Rub  the outside of the ham with pepper,
and tie at 1-inch intervals with  kitchen twine. Place a double layer
of cheesecloth over the stuffing,  and tie it closed at the shank
(narrow) end. Place the ham,  stuffing-side up, in a 7-quart ovenproof
stockpot, so that the ham  sits upright and the stuffing will not leak
out. Bake 12 minutes per  pound, about 2 1/2 hours. Remove ham from
oven, and let cool  slightly. Increase the temperature of the oven to
broil. Place ham on  a baking sheet, and remove cheesecloth. Broil
until browned, about 15  minutes. Let rest 10 to 15 minutes before
slicing. Heat oven to 400  degrees. Butter a small, shallow baking
dish. In a bowl, combine  reserved stuffing with eggs; mix well. Spoon
stuffing into baking  pan, and sprinkle with remaining Parmesan cheese.
Bake until bubbly  and golden brown, about 20 minutes. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 480 Calories (kcal); 40g Total
Fat; (75% calories from  fat); 18g Protein; 10g Carbohydrate; 185mg
Cholesterol; 593mg Sodium  Food Exchanges: 0 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 0 Fruit;  Recipe by: Recipe from Nathalie Dupree
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