Score the fat of a ham in a diamond pattern and stud with cloves. Roast at 325° F or 2 hours on a rack in the preheated oven. Remove the ham from the oven, remove the rind, pour orange juice into the baking pan and sprinkle grated orange peel on top. Drain peaches in syrup (halves); reserving the juice.
Meanwhile, combine brandy, ginger, allspice, dry mustard, and the reserved juice. Pour the entire mixture over the ham and continue cooking for 1 1/2 hours or to internal temperature of 160 ddegrees basting every 15 minutes. Add the peach halves during the last 10 minutes.Servings: 12