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2 to 2 1/2 lb. smoked boneless Pork Shoulder Butt
2 c. water
6 whole cloves
1 bay leaf
4 whole peppercorns
1 stalk celery - cut up
1 carrot - pared and sliced

Put all ingredients in crock pot. Cover and cook on low 6-8
hours. High 3-4 hours. Drain and serve.

SPICY HAM PLATTER: Slice cooked ham butt 1/2-inch thick and
place in shallow baking pan. Cover with glaze consisting of a 10
ounce jar of currant jelly, 3 tablespoons fresh horseradish, and
1/2 teaspoon prepared mustard which has been heated and mixed until
smooth. Bake uncovered about 30 minutes.

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