In a 16 quart stock pot, bring 4 quarts water to a boil; add brine mix and brown sugar; stir to dissolve. Remove pot from heat. Add 4 quarts ice cold water; allow to cool. Place ham in brine and refrigerate 8 to 24 hours.
Remove ham from brine and rinse well in cold water. Place ham on wire rack in roasting pan, cut side down. With a sharp paring knife, score fat on ham in a criss-cross design. Insert whole cloves at intersections of score marks. Let stand at room temperature for one hour.
In a small saucepan prepare glaze. Over medium high heat, bring juices, brown sugar, and pepper flakes to a boil. Reduce heat to a simmer and cook until syrupy and reduced to 1 1/2 cups, 6 to 8 minutes.
Preheat oven to 425 F. Move oven rack to bottom most position. Place roasting pan with ham in oven and roast for 20 minutes. Reduce heat to 325 F. continue to roast, basting with glaze every 45 minutes, until internal temperature reaches 145 degrees, about 3 1/2 to 4 hours. Remove from oven. Tent ham with foil and let rest for 45 minutes, until internal temperature reaches 155 degrees. Carve and serve.
Serves 10 or more.