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.