Rinse smoked ham slices in cold water. Pat dry with paper towel, season and brown in melted shortening. Keep warm over low burner. Dice bacon and fry in a large pot. Peel and finely dice onion; add to bacon. Then add sauerkraut, season with caraway and juniper berries, cover and simmer until tender. Make two crossed slices in the end of each frankfurter. Place on top of sauerkraut to heat. Prepare Bacon Dumplings. On a large platter, first place sauerkraut and dumplings, and then arrange meats. Garnish with pickles.