Debone shoulder ham, use to make bean soup. Lay ham with skin side down bottom, make slits top to bottom every two inches till you hit the bottom fat layer, rub meat with mustard powder, black pepper, and seasalt, fill cuts and deboned areas with fresh parsley, tie closed with twine. Wrap meat in puff pastry, lay on roasting tray, roast till internal temperature is 165F degrees, about 26 minutes per pound, 4 hours.

Let rest and cool overnight, then turn ham over with rind side down. You slice ham as thin as possible, trim off the rind. Save rinds for soup. Serve ham as cold cuts. Enjoy.