Combine water, bay leaf, cloves, garlic, onion, celery, vinegar, sugar, and the salt in a large kettle or Dutch oven.
Cover, and boil for 30 min.
Cover, and simmer 4 hrs., or until meat is tender, replenishing water with boiling water if necessary.
When meat is done, remove; slice, and arrange on a hot platter.
Pour horse-radish sauce over meat or serve in separate dish.