Have your butcher score the skin of the ham in a crisscross pattern. Bring salt, sugar, bay leaves, black peppercorns and 8 cups water to a boil in a 4-quart saucepan. Transfer brine to a 5-gallon stockpot, add 1 1/2 gallons cold water, and submerge ham in brine. Refrigerate ham for 12 hours.
Heat oven to 350° and set an oven rack in the bottom third of oven. Drain ham, discarding brine, and pat dry with paper towels. Put cloves all through the score marks around the ham. Season ham lightly with salt, transfer to a rack set inside a large roasting pan and let ham come to room temperature, about 1 hour.
Combine remaining ingredients in a 2-qt. saucepan, bring to a boil, and cook until syrupy, about 5 minutes; set aside. Pour 2 cups water into the roasting pan and roast ham for 1 hour. Remove ham from oven and brush with the glaze. Continue to cook, brushing with the glaze every 30 minutes, until an instant-read thermometer inserted into the deepest part of the ham without touching the bone reads 150°, about 3 hours total (18 minutes per pound). Let ham rest for at least 20 minutes before carving.