Place ham in roasting pan. Cover and bake in center of oven. Half an hour before end of expected bake time, uncover, brush with syrup mixture and bake 30 minutes more, or until meat thermometer reads 165°F Reserve 2 tablespoons pan drippings.
Mix cornstarch, broth, thyme, black pepper, remaining syrup and remaining mustard until smooth. Set side.
Heat butter in small saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Add reserved pan drippings; heat to a boil and cook until mixture boils and thickens, stirring constantly. Serve sauce with ham,.