We have had this many times over the past 20 years. It was in a Southern Living cookbook back then. It is so yummy and goes perfectly with ham. Kind of sweet, tangy & sour sauce. I don't poke the cloves in or serve with peaches anymore. I'll include some ground cloves or whole cloves in the sauce. And I prefer brown mustard or dijon mustard.

I like also like to double the sauce. Then when the ham is near done, I take the drippings with sauce out and reduce them (by boiling off the water). Then I strain it and can serve it like you would a gravy. (but not on potatoes!)