Add 1 cup water. this prevents ham from sticking to the bottom of pan.

Place ham into large aluminum cooking pot or kettle

place pan on stove top and set heat to "low".

check occasionally, turning ham in pan if possible.

Cook time is 12-18 hours.

Next day, check the ham by attempting to remove the ham bone. If it removes easily, remove the ham from the cooktop and drain the stock from the pan, keeping the ham in the pan.

Next day, in a sepaerate sauce pan, mix the brown sugar, dry mustard, ground cloves, Worcestershire sauce and Dr. Pepper. Note: keep the Dr. Pepper at room temperature. This helps the dry ingredients to dissolve quicker.

Add the mixture from Step 7 to the pan by slowly pouring over the ham.

Using a fork or prong, slightly pull the ham apart to allow the mixture from step 7 to penetrate the ham.

Place pan back on cooktop and continue to cook on low heat for at least 4 more hours or until desired tenderness.