In a saucepan combine sugar, salt, pepper, ginger, cinnamon, cloves and 1 cup water. Bring to a boil stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water. Place roast in large zipper-locking bag; add brine. Refrigerate overnight. Remove roast from bag and discard brine. Preheat oven to 300°. Place roast on rack and roast for 1 1/2 hours to internal temperature of 130° for rare or until desired degree of doneness. Remove roast from oven and let rest 10 minutes. Thinly slice.