Place the ham in a large saucepan and cover with water, add the peppercorns and the bay leaves. Bring to the boil and simmer gently for 1 hour. Remove from the pan and carefully strip off the outer skin. Score the fat and stud with cloves. To bake: stand the ham in a baking dish and coat well with the glaze. Cover with foil and cook in moderate oven 180°C for another hour. Remove the foil and baste well with the glaze and cook a further 20-30 minutes. Decorate with pineapple slices, olives, sweet corn and parsley. Note: canned ham may be used. In this case, remove ham from can, place in baking dish, coat well with glaze. Follow baking instructions above.