Preheat oven to 170 C / Gas 3. Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting tin.
Bake for 1 1/2 to 2 hours in the preheated oven or until the internal temperature of the ham has reached 60 degrees C. Cover with foil if the ham starts to look dry.
While the ham is baking, mix together the cinnamon, mustard and 110g dark brown soft sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining dark brown soft sugar, cider vinegar, peach juice and peach jam. Bring to the boil and then stir in the sliced peaches, ginger, chilli and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 180 C / Gas 4 and return the ham to the oven, uncovered.
Bake for an additional 20 to 30 minutes or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot peach and ginger sauce.
Hot cherry chilli peppers
Can be purchased in speciality markets. Alternative use other hot chillies to taste.