Cover ham with water; add cinnamon, cloves, allspice and onions.

Simmer over low heat, allowing about 20 minutes per pound. (whenever possible, follow directions given by packers as to the best methods for cooking specific hams).

Drain well, remove the skin and cut the fat in a criss-cross design.

Preheat oven to 300°F.

Place ham in a roasting pan; cover with a mixture of bread crumbs and brown sugar.

Pour grape juice into the pan.

Bake about 50 minutes (ten minutes per pound), basting occasionally with the grape juice.