INGREDIENTS

INSTRUCTIONS

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; 6
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Nathalie Dupree
Converted by MM_Buster v2.0n.

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