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For glaze, bring wine and shallots to a simmer in a small saucepot and reduce to ¼ cup. Remove pot from heat and stir in honey and mustard.
Preheat oven to 275F (140C). Place ham in a roasting pan and score the skin on top. Place in oven and bake, uncovered, for 7 hours. Spoon half of glaze over ham and baste, cooking for 1 ½ hours more.
Carve ham and serve with remaining glaze.
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