Ham shank Peppercorns, whole Water 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). Cool. De-skin, remove fat and bone. In the process, you will cut off some of the lesser-quality meat; will have 2-4 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, till you have about 1/4 cup. Coat all sides of the ham chunks (not ends). Put in 300 – 325 degree oven to dry. Chill and slice as thinly as possible.