For glaze, bring wine and shallots to a simmer in a small saucepan and reduce to 1/4 cup. Remove pot from heat and stir in honey and mustard.
Preheat oven to 135°C. 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 1/2 hours more.
Carve ham and serve with remaining glaze.