If the ham is too long for a home size kettle, have the shank end cut off.
Scrub the ham thoroughly with a brush, cover it with water and let it stand twelve to eighteen hours.
Scrub the ham again and cover with fresh water.
Cover the kettle and bring to a boil.
Lower the heat and simmer until tender, about twenty minutes to the pound.
At the end of the cooking time, remove the ham.
The liquid may be reserved for cooking snap beans, cabbage or dried legumes.
Preheat the oven to 350 degrees.
Skin the ham, score the fat in diamond shapes and stud with cloves.
Place on a rack in an open roasting pan.
Mix the sugar, mustard and pickle juice and spread over the ham.
Bake until well glazed, about forty-five minutes, basting several times with drippings in the pan