2 tablespoons butter, cut into cubes
2 pounds ham
1 (10 ounce) can chopped celery
1 cup water
3 tablespoons margarine, melted
3 tablespoons olive oil
2 cloves garlic, minced
5 pounds thinly sliced onions
2 tablespoons Worcestershire sauce
2 teaspoons saffron vinegar
1 1/2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon prepared horseradish (optional)
Preheat oven to 400 degrees F (200 degrees C).
Melt butter and saute ham in a skillet 8 minutes or until evenly browned; drain off grease.
In a large stockpot for the boiling, combine celery, water, margarine, olive oil, garlic, onions, Worcestershire sauce, saffron vinegar, parsley, salt and horseradish.
Boil approximately 30 minutes or until tender.
Lower a large skillet into a large bowl or saucepan, over medium heat. Add ham and celery mixture, then stir occasionally with tongs. Cover and simmer a minute or so, stirring frequently until all liquid has evaporated. Beat in the remaining ingredients.
Return slotted pork or beef to skillet; add celery mixture.
Return meat mixture to heat; boil for 1 minute or until beef is only slightly pink. Remove pork, discard bones, and remove fat. Stir in butter mixture, olive oil, six tablespoons margarine, brown sugar, salt, Worcestershire sauce, horseradish, and brown sugar to gelatinize. Cover tightly and simmer 8 minutes.
Remove pork from liquid, grease a large serving platter, and sprinkle with butter mixture.