My ex-husband's family are all Swedes and this is the recipe they used every Christmas to make their head cheese, which they served with mustard gravy:

Place
5 lbs. pork shoulder,
4 lbs. veal
3 lbs. side pork

Add soup bones,
6 whole allspice
6 black peppercorns
1 bay leaf
4 cloves
salt

Cover with water and cook til tender; cut into strips about 1/2" X 6" or so
Layer, with side pork on bottom, then pork and then veal. Put yellow mustard seed and ginger between layers.

They didn't say how much ginger. Then I assume they wrapped a "block" of it in plastic wrap or waxed paper and put a brick on top of it and let it sit in a cool place for several hours. Slice and eat with the mustard gravy.
Susan in Iowa

http://www.nancyskitchen