Place butt in cold water to cover (large pot). Add bay leaf, onion and peppercorns. Simmer (don't boil!) about 1 to 1 1/2 hours depending on size of butt.
Remove butt from water, sprinkle with brown sugar and stud with cloves as with ham. Add 3 tablespoons each of water and vinegar to the pan. Cover and bake in slow 275 degree oven about an hour. ("If you hurry it, it takes all the flavor from it!")
Refrigerate the juice with onion to make pea soup with leftover butt meat, split peas, celery, carrots.
