Remove ham from the refrigerator, place on a rack in a roasting pan and let stand until brought to room temperature. Preheat oven to 325 degrees. In a small saucepan whisk together the peach jam or preserves, 1/4 cup white cooking wine, Dijon mustard, ground cloves and cinnamon in a small saucepan. Add the fresh thyme and bring to boil and over medium-high heat. Once boiling, lower heat and simmer for 3 to for minutes or until glaze has thickened slightly. Remove from heat.Brush the glaze over the exterior of the ham. Add the remaining 1/2 cup of wine to the bottom of the pan and place in the oven to bake. Tent with foil and baste about every 30 minutes, adding more glaze if needed until the ham is finished baking. You may also add more cooking wine to the bottom of the pan if you need more juices to baste with. The ham is done baking when it reaches 140° F (60 degrees C) when tested with a meat thermometer inserted into the thickest part of the meat. Approximately 1 ½ to 2 hours.To serve, stir the ham drippings into any remaining glaze, removing visible fat and serve at the table with the sliced ham.