Putting a spin on the Stuffed Ham of the east coast, I altered the ingredients to take advantage of greens in season in Northern California.
2 – 4 tbslp. olive oil
2 tbslp. fennel seeds
finely chopped greens approximately 4 cups worth:
bok choy
green onions
cabbage (for this recipe, I used red cabbage…but with a red sauce, the green cabbage would be better – for contrasting color)
pinch of salt
*chard, spinach or kale could also be used
In pan, heat oil till it starts moving around. Add fennel seeds to flavor the oil. Cook till slightly browned.
*be sure to watch this step closely as it is easy to burn the spice.
Add chopped vegetables to seasoned oil. Cook only long enough to slightly wilt greens. Set aside.
Heat whole ham in oven to about 3/4 done. Take out of oven, cut slices and fill the spaces with the greens.
Top with Cranberry Clove Sauce – add water to some of the sauce so that it will drizzle down in between the slices.
Place ham back in the oven to finish heating.
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