Instructions: Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch.

Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch apart, staggering all over the fat side.

Cook kale in boiling salted water to cover, following label directions; drain; cool; squeeze out excess water with hands.

Combine kale, spinach, onion, watercress, celery tops, salt, and pepper in a medium-size bowl. Press greens into ham pockets, packing down well.

Place ham, fat-side up, in a large shallow baking pan. Bake at 325 degrees for 2 hours.

Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with remaining honey mustard mixture, 30 minutes, or until top is richly glazed. Remove from pan and let stand about 20 minutes for easier carving. Carve ham carefully, holding slices to keep filling intact.

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