Scrub the ham well and place in a large pot. Barely cover the ham with hot water. Add the bay leaf,cover the pot tightly,simmer but do not let the water boil and bubble. Allow 25 minutes to each pound.

When the ham is done,remove from water and take off the skin. Put the skinned ham back in the stock in which it was cooked and allow to cool. When the ham is cold,place in a roasting pan,fat side up,and rub the brown sugar into the fat.

Score the fat diagonally two ways,forming diamond shape cuts and cutting almost through the fat. In the center of each diamond,place a whole clove.

Bake one hour in 350 oven and baste with the cider after 15 minutes. Increase the heat to 450 degrees f. The last 15 minutes,to brown. Serve hot or cold as desired. Garnish with glazed pineapple rings or spiced apples. Cider,raisin or grape juice sauce may also be used.