FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.
FOR THE CHAMPAGNE RAISIN SAUCE: In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.
Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon.
Cook, stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings.