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Bluegrass Baked Ham And Greens


  • Serves 10-12.


  • 5-lb. cooked ham, unsliced
  • 1 teaspoon liquid smoke
  • 1 cup dark brown sugar
  • 1/2 cup finely chopped green pepper
  • 1 cup apple juice
  • 2 pounds kale or greens
  • 8 stalks green onions


Cut ham in half and fit into large casserole dish. Puncture ham with fork. Combine liquid smoke, brown sugar, green pepper, and apple juice in bowl. Pour liquid smoke mixture over ham. Cover and bake at 325° for two hours. Uncover and baste ham every 30 minutes with liquids in baking dish to keep ham moist.
During last 30 minutes of baking ham: Clean fresh kale or greens thoroughly with running water. Chop kale or greens finely and place in boiling water for 15 minutes. Drain. Chop green onions finely and stir into cooked kale or greens. Remove ham from oven. Cut deep slits in top of ham with a long sharp knife. Stuff greens mixture into slits, and baste with juices in baking dish. Cover, return to oven, and continue to bake at 325° for another 30 minutes. Serve ham sliced with greens while warm.

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