1. Place all the ingredients, except the mustard and the vinegar, in a kettle and just cover with water. Bring to a boil and turn down to a simmer. Cover and cook slowly until the meat is well done, about 1½ to 2 hours.
2. Remove the meat and vegetables from the liquid. Discard the vegetables, and cut the meat and skin into 1-inch-square pieces. Place the meat in a mold that has been sprayed with Pam.
3. Return the liquid to a boil, reduce by ¼, and then spoon off the fat. Pour enough of the clear liquid over the meat just to cover. Chill until well set, at least 6 hours.
4. Unmold onto a platter. Slice and serve with mustard and vinegar if desired.
