Empty beef broth into a 4 cup measure; add enough water to make 4 cups.
Sprinkle gelatin over 1 cup of broth mixture in small saucepan; let soften 5 minutes.
Heat slowly, stirring constantly, until gelatin is completely dissolved; add to remaining beef broth.
Pour 1 cup into a 9x9x2 inch baking pan; chill until set (for decorating platter).
Whirl diced ham with 13/4 cups of remaining gelatin mixture, 1/3 at a time, in container of electric blender until smooth.
Turn into a large bowl; stir in liver pate, mustard and enough red food coloring to tint slightly pink, if you wish.
Chill mixture until it is thick enough to mound softly when spooned; fold in whipped cream.(This is the ham mousse.)
Meanwhile, roll the thin ham slices into cone shapes; fit inside foil cones (directions follow).
Refrigerate.
Pour about 1/3 cup gelatin into a 5 cup ring mold; set in a pan of ice and water (chill remaining gelatin until syrupy).
When almost set or sticky firm, arrange cutouts of pi miento and celery or parsley leaves on gelatin; spoon about 1/4 cup of the chilled syrupy gelatin over and around decorations.
Spoon ham mousse into a pastry bag fitted with a large notched tip; pipe mousse into cones to fill them; place on a rack so they won't roll around; chill.
Pipe a generous layer of mousse on top of the gelatin in mold, leaving a space next to side of mold.
Spoon remaining gelatin down side of mold, then pipe in remaining mousse; smooth out top.
Chill several hours, or until completely set.
To unmold: Loosen around edges with a small knife; dip mold quickly in and out of a pan of hot water.
Cover with serving plate; turn upside down; shake gently to release mousse; lift off mold.
Remove filled cones from foil molds.
Arrange cones in center of mold with parsley.
Cut gelatin in square pan into cubes; spoon around mold.
Keep refrigerated until ready to serve.foil cones .
For each cone, tear off a 6 inch piece of heavy duty foil from an 18 inch wide roll.
Fold each piece in thirds to make a square; fold crosswise to make a triangle.
Using center of longest side of triangle as tip of cone, start at one side and roll up to form a cone.