Mom's Peppered Ham
Place raw ham shank in big pot of water.
Heat to boiling, reduce and simmer until done, about one hour (consult cooking chart per weight).
De-skin, remove fat and bone. In the process, you will cut off some of the lesser-quality meat; will have 2 to 4 chunks of meat. (Save scraps and strain fat off top of water; the meat and pot liquor is great for cooking black beans.)
Put whole peppercorns and water in blender; grind until pureed, until you have about ¼ cup.
Coat all sides of the ham chunks (not ends). Put in 300 - 325℉ (160℃) oven to dry.
Chill and slice as thinly as possible.