Spicy Braised Ham

2 to 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 croc-pot. cover and cook on low 6 to 8 hours (high 3 to 4 hours) 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 tbsp fresh horseradish and 1/2 tsp prepared mustard which has been heated and mixed until smooth. Bake uncovered for about 30 min.