1 smoked ham
Cider
Water
2 chopped carrots
2 chopped sticks celery
2 bay leaves
8 peppercorns
6 allspice berries
Bread crumbs
Paper frill (decoration)
Mustard

Place ham in large pot. Add cider (or cider and water) to almost cover meat and bring to boil. Add chopped vegetables, bay leaves and spices. Simmer 20 to 30 minutes per pound, or until meat thermometer registers 165 degrees. Allow to cool partially in liquid.

Drain and strip off skin, being careful not to remove fat. Chill. Coat with bread crumbs. Place paper frill on end of bone. Slice very thin to serve. Serve with mustard.

NOTE: A half ham, either butt or shank end, may be used if smaller quantity is preferred. About 25 to 30 servings.