20 pound ham, deboned, rolled and tied

Peach Sauce:

1 10 oz. jar or peach chunks with juice
dash of brandy extract
dash of cloves
1 cup honey
1 tsp. dried mustard
dash of cayenne pepper

Boil ham for 3 hours. For peach sauce: Heat on stove and boil down to 3/4 of original liquid to thicken sauce. The sauce can be made ahead of time and heated just before serving. Serve on the side