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1
In a large saucepan, combine the salt and sugar with 2 quarts of the water.
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2
Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar.
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3
Pour the brine into a very large pot.
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4
Stir in the peppercorns, chiles and cloves.
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5
Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature.
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6
Add the ham, skin side up; the skin does not have to be submerged.
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7
Brine the ham in the refrigerator for 24 hours.
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8
Preheat the oven to 400.
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9
Remove the ham from the brine and brush off the peppercorns and cloves.
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10
Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.
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11
Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through.
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12
Reduce the oven to 300 and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150.
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13
Transfer the ham to a carving board and let rest for 30 minutes.
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14
Strain the pan juices into a saucepan; skim off the fat.
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15
Add the chicken broth and bring to a boil.
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16
Cut the skin off of the ham and break it into pieces.
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17
Thinly slice the meat and serve with the jus and crisp skin.
