|Smoked picnic ham||5 Pound (1 Piece)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Ham stock||3 Cup (48 tbs) (Boiling)|
|Bouillon cube||1 (Omit If Stock Is Salty)|
|Prepared horseradish||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
Remove skin from picnic.
Place in large pan, cover with water.
Simmer, covered, about 3 hours.
Remove meat from bone; put enough through food chopper (coarse blade) to make 5 cups.
Soften gelatin in 1/2 cup cold water; dissolve in hot stock; stir in bouillon cube, horseradish, and mustard.
Cool; add meat.
Pour into a 9 1/2 x 5 x 3 inch loaf pan.