I use chow-chow pickels and crumbeled crackers. Mince the pickels and vegetables
and mix with the juice into the cracker crumbs to make a thick paste. Poke holes
through the ham horizonilly and stuff [so that the stuffing is sliced verticaly
when the ham is sliced.] Then cover the top with the rest of the stuffing. If
you like it spicy, add some hot sauce or chopped hot peppers. It usually takes
2-3 jars of chow-chow for a whole ham. Then bake it as usual. I find that the
stuffing on top dries out too much if you are baking a whole ham, so I cover it
with foil when it gets a little brown.