Remove the rind from ham and score with diagonal cross-cuts. Put the ham in a close fitting kettle and pour gingerale over it, bring to a boil, and simmer for 20 minutes. This removes the too salty taste, and adds flavor. Put the ham in your roasting pan and pour the wine on top. Cover with foil, and bake at 350~ for 1 hour. Combine the Glaze ingredients. After the ham has baked 1 hour, remove the foil and brush the ham with glaze, using all of it. Return the ham to oven, and bake an additional 1-1/2 hours, Or until the internal temp reaches 140~. Baste occasionally after the glaze has "set" (about 45 min). If the glaze gets too dark before the ham is 140~, cover with foil and continue baking. When the ham is done, transfer it to a serving platter and keep warm with the foil. Skim the fat from the pan juices, reserving all the meat juices and caramelized bits from the glaze. Heat this to a boil along with 1 cup chicken stock (reserve 1/4 cup), syrup and mustard. Dissolve the cornstarch in 1/4 cup of reserved chicken stock and whisk it into the glaze to thicken it. Strain the sauce and pour into a serving/gravy boat. It will have a rich dark color and wonderful aroma. Serve the sauce over the slices of ham.

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