Fresh Ham with Honey and Cloves

This feastworthy dish calls for fresh ham,
a succulent cut from the pig's hind leg
that yields crisp skin and juicy meat.

Ingredients:
1 12-lb. fresh ham, cut from the shank end
4 cups kosher salt, plus more to taste
4 cups brown sugar
4 bay leaves
1/2 cup black peppercorns, crushed
Cloves, for studding ham
1/2 tsp. ground white peppercorns
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1 tbsp. curry powder
1/2 cup honey
1/4 cup red wine
1/4 cup port
3 tbsp. brandy

Directions:
Using a serrated knife, score the ham by making 1/4"-deep,
parallel slices about 1" apart all over the meat's surface;
turn ham 90° and make perpendicular slices to create
a crisscross pattern. Bring salt, sugar, bay leaves,
black peppercorns, and 8 cups water to a boil in a 4-qt. 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.
Using a paring knife, make 1/4"-deep incisions all over surface
of ham and stuff a clove into each incision.
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.

Meanwhile, in a 2-qt. saucepan, combine remaining ingredients,
bring to a boil, and cook until syrupy, about 5 minutes; set glaze 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 degrees, about 3 hours total.
Let ham rest for at least 20 minutes before carving.