Select 12 to 14 pound ham, wash and scrape with dull knife. Put it in large kettle with tight cover, and pour over enough boiling water to cover. Add whole cloves, cinnamon bark, parsley, celery leaves, 2 onions, 6 chiles, 2 bay leaves and lemon peel. Boil five hours. Let cool overnight without uncovering. Lift from liquid and put rind side down on large paper. With sharp knife shave off all dark, smoked surface. Lift into baking tin, rind side up, and then peel off rind. Mix a cup of brown sugar and one of bread crumbs together and pour over ham, pressing very firmly. Stick in whole cloves all over top surface, and pour one cup of vinegar and water or sour claret into pan. Half an hour before serving, brown in oven, basting often. When cold this ham will slice almost like jelly.