Preheat oven to 350°F and remove ham from packaging.
Wrap ham in several layers of foil and place in a baking dish
Fill baking dish with water and place ham in oven to warm thoroughly, 10 mins per pound.
In a saucepan, add drained peaches, 3 tbsp reserved syrup, Stone’s Ginger Wine, honey, ginger, mustard, and spices.
Simmer over medium heat for 8–10 minutes until thickened and slightly reduced.
Use a stick blender or mash manually for a chunkier glaze. Strain if you want it smooth.
Bring to a boil and allow it to thicken to a light syrup.
Remove ham from oven, discard water and remove foil
Peel away the skin and carve off the desired amount of fat. Using a sharp knife, score the fat score the fat diagonally.
Stick a single clove into the center of each diamond. Pour glaze over the top of the ham.
Increase oven temperature to 475°F - 500°F. Add the ham, occasionally basting until golden brown.
Remove from oven when it has reached the desired colour, allow to rest before carving.
Garnish with extra peach slices and Cherries and a drizzle of reserved glaze.
