Wash the ham well in cold water, scraping off all portions of mold or salt. Have a large boiler of water on the stove, or, better still, the furnace. Throw in two blades of mace, a dozen cloves and three or four bay leaves. Put the Ham in the water and let the fire be slow, allowing the water to heat gradually. Do not permit it to come to a good boil for two hours at least, and be careful to skim carefully, so that all rejected substances may not impregnate the Ham. Keep it simmering gently, allowing twenty minutes to every pound. When done, let the Ham cool in its own liquor, and then put the Ham on a board, cover with another board, and lay a weight over. Leave under weight several hours. This will enable you to cut the Ham in thin slices after removing the weight. Then carefully remove the skin without taking off the fat. Sprinkle it in patches with black pepper and ornament the shank bone with quilled paper, or a paper frill. Serve it cold with a garnish of parsley. Cold Boiled Ham should be sliced very thin and served with pickles and mustard.