Soak Ham all night in cold water.

Place ham in large stockpot and cover with enough water and vinegar to cover ham.

Bring pot to slow boil and simmer over low heat for about 4 hours or until meat pulls apart easily. Reserve 1/2 c water from stockpot.

Put enough foil in a roasting or other large pan to cover ham well.

Pierce ham all over with cloves and pat brown sugar all over the top.

Pour reserved water from ham in bottom of pan.

Cover with foil and bake 2 hours.