Combine shoulder with onion, cloves, bay leaf and water to
cover in kettle.
Simmer for 2 hours or until meat is tender.
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.)
Drain meat and place in a shallow baking pan.
Arrange sweet potatoes around edge.
Blend brown sugar, mustard, mace, honey and orange juice
in a small bowl.
Brush part over meat and potatoes.
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.