the cider recipe runs thus (sorry for delay). We normally use about a 1-1.5kg unsmoked ham and a bit less veg (as it won't all fit in our pan)
2kg gammon joint
2 carrots, quartered
2 onions, halved and stuck with a clove
2 leeks
10 peppercorns
2 sticks celery
small bunch parsley
bouquet garni
1 litre dry cider
If you want to de-salt (we only bother if using a smoked one) put gammon into cold water, bring to boil, throw out water, replace in pot and carry on.
Then just sling everything in the pan and add some cold water to cover if the cider hasn't done it.
Bring to the boil then turn down and simmer for 30min, then a further 30min per 500g. If you're not eating it straight away (we often do it to get Nice Ham for sandwiches), cool in the stock to keep it moist.
This gives you a tasty but not very impressive-looking boiled ham - I suspect what you want for Thanksgiving is a glazed ham, which can be effected by hoiking it out the stock after the allotted time, peeling off any rind, slashing the fat in diagonal lines and smearing with glaze (easiest is marmalade, but you can mix mustard powder, brown sugar and orange juice; or breadcrumbs, brown sugar, mustard powder and coke). Then sling in hot (gas 7 210C) oven for 10min till caramelised and shiny.
Or you can boil it in advance, then glaze and bake at gas 4 180C for 30-40min when you want it.
Keep the stock - makes fab soup or risotto.