Place meat in Dutch oven; add water to cover. Add onion, garlic, and bay leaves. Cover; simmer 3 to 4 hours or till tender. Remove meat. Add potatoes and carrots to cooking liquid. Cover and bring to boiling; cook 5 minutes. Add cabbage; cook 25 minutes more or till vegetables are tender. Meanwhile, place meat, fat side up, in shallow pan. Spread with mustard; sprinkle with mixture of sugar and cloves. Bake in 350 degree oven for 15 minutes. Serve meat with vegetables; pass cooking liquid to spoon atop, if desired.