Combine all the ingredients for the marinade in a nonmetallic dish, (I like to use a large, heavy plastic bag). Allow the sugar and salt to dissolve. Add the ham, turning to coat. Cover or close the bag and let marinate in refrigeration over night or even for a day or two.

Next day, roughly chop any combination of root vegetables (fruit such as apples or pears may be used in addition to the vegetables) and place in the bottom of a roasting pan. Drain the brined ham and pat dry.
Cut a crisscross pattern in the skin of the ham and stud it with the cloves. Combine the brown sugar and mustard together to make a paste.

Place the ham in a roasting pan on top of the vegetables and evenly spread the mustard paste over the surface of the ham. Pour approximately 1 cup of chicken stock into the roasting pan and place uncovered in a 375 degree oven for about 20 minutes until the mustard glaze thickens and crusts the ham. Cover the ham and reduce the heat to 325 degrees and continue to cook for about 1 1/2 to 2 hours or until the internal temperature is 140 degrees. Occasionally baste the ham with the pan liquid.

** Add additional chicken stock or water to the pan as needed to prevent vegetables from burning or sticking to the pan.

After the ham has reached the desired temperature, place it on the serving platter, cover with foil and allow it to stand. Cooked vegetables may be removed from the roasting pan and served with the ham if desired.

The roasting pan may also be deglazed and the remaining cooking liquid used to make pan gravy with flour and butter or by the addition of heavy cream (about 1/2 cup). Return the pan with drippings to low heat, using a wisk, slowly stir and cook until the sauce thickens. Pour the sauce into a sauce boat and serve with the ham.