Preheat the oven to 350 F.
Score the surface of the ham in a diamond pattern about ⅛-inch deep.
Place the ham in a large roasting pan with a rack.
Pour wine into bottom of pan; stir in peppercorns, cloves and bay leaves.
Add 4 cups water.
Tent it with foil, and bake for 2 to 2/12 hours (as per the package directions).
Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil until reduced to 3/4 cup - about 25-30 minutes.
Remove from heat, and stir in pepper jelly and mustard until smooth.
After 2 hours of baking, remove the foil from ham and brush the glaze all over the ham.
Leave foil off of the ham for the remainder of the baking time.
Repeat baste every 20 minutes until the ham is cooked through.
If ham starts to brown too much, cover loosely with foil.
Remove from the oven and allow to rest 15-20 minutes before carving.