1 raw, bone-in smoked pork shoulder (picnic ham), about 8 lb (3.6 kg)

1 branch celery, cut into 5 or 6 pieces

1 carrot, peeled and cut into 5 or 6 pieces

1 onion, peeled and cut into wedges

1 leek, green part only

1 teaspoon (5 ml) mustard seeds

1 cinnamon stick

2 bay leaves

2 cloves

1 pinch ground nutmeg

Using a knife, cut the rind off the pork. Set aside.

Place the shoulder in a large Dutch oven and add cold water to cover. Bring to a boil, reduce the heat and simmer for 30 minutes. Transfer the shoulder to a plate and discard the water. Repeat the entire operation and drain.

Return the shoulder to the Dutch oven and cover with cold water. Add the remaining ingredients. Bring to a boil. Reduce the heat, cover and simmer for about 4 hours, turning the shoulder halfway through.

Before serving, trim off the fat and debone the shoulder. Serve with boiled potatoes and maple syrup.

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