Remove the rind and score with diagonal cross-cuts. Put ham in a close fitting kettle and cover with gingerale. Bring to boil, then simmer for 20 to 30 minutes. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale, add ham to a roasting pan and pour the wine over it. Cover with foil and bake at 180ºC for 1 hour. Combine the glaze ingredients. After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture. Return ham to oven (uncovered) and bake an additional 1- half hours, or until internal temp reaches 60ºC Baste occasionally after the glaze has "set", about 45 minutes. If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil. When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm. Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. Heat this to a boil along with 1 cup of the chicken stock (reserving quarter cup), syrup and mustard. Dissolve the cornstarch in quarter cup of reserved chicken stock and whisk it into the sauce to thicken. The sauce should be a rich dark color. Strain and pour into a gravy boat. Serve the sauce over the ham. NOTE * In step 1, "close fitting kettle" means the tightest fitting kettle you can fit the ham into, so it takes less gingerale to cover it.