3 pounds fresh pork shoulder
1 small onion, peeled and sliced
6 whole cloves
1 bay leaf
1 (16 oz. can) sweet potato
¾ cup brown sugar
1½ teaspoons dry mustard
¼ teaspoon mace
¾ cup honey
3 tablespoons orange juice

Combine shoulder with onion, cloves, bay leaf and water to cover in kettle.

1. Cover.

2. Simmer for 2 hours or until meat is tender. 

3. Let stand in broth until ready to glaze.  (If meat is cooked a day ahead, chill in broth to keep moist, then remove from refrigerator an hour before glazing and let stand at room temperature.)

4. Drain meat and place in a shallow baking pan. 

5. Arrange sweet potatoes around edge.

6. Blend brown sugar, mustard, mace, honey and orange juice in a small bowl. 

7. Brush part over meat and potatoes.

8. Bake in a very hot 450° oven, brushing several times with remaining sugar mixture, for 20 minutes or until meat is heated through and richly glazed.