Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan. Bake ham 1 hour or until internal temperature reaches 90°.
Meanwhile, in small saucepan, heat jelly, preserves, vinegar, mustard, brown sugar and sage to simmering over medium heat, stirring occasionally. Remove saucepan from heat.
Remove ham from oven. With sharp knife, lightly score outside of ham, making parallel 1/2-inch-deep incisions in crosshatch pattern. Brush ham with some of the glaze; return ham to oven. Bake 45 minutes longer or until internal temperature reaches 130
Pour any drippings in roasting pan into same saucepan with any remaining glaze; heat to simmering over medium-high heat. Simmer 8 to 10 minutes or until sauce is reduced to about 2 cups. Serve ham with sauce.