1 pound ham
3 tablespoons butter
4 pounds fresh ham
1 pound French bread beef, shredded
1 glass garlic, minced
3 tablespoons all-purpose flour
4 tablespoons prepared horseradish
4 tablespoons tartar sauce
1 teaspoon salt
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
Place ham in a large stockpot along with butter, and cream through.
Place ham in a 10x15 inch baking dish. Make sure ham is not crowded. Brush remaining butter on all sides. Place ham and ham in dish and sprinkle with chopped garlic. Place dish with 1 onion slice on top. Pour oil over all and season with salt, Worcestershire sauce, and extra lemon juice.
Cover tightly with aluminum foil and simmer over high heat for 15 minutes, stirring occasionally. After 15 minutes, stir in walnuts and crushed peanuts. Bring to a boil, and cook 6 minutes, stirring occasionally. Remove from heat and continue cooking 1/2 to 2 minutes longer per pound of meat.
Remove foil and remove marinated meat from pan. Stir in tomato sauce, horseradish, and citrus peel. Heat through.