In a saucepan, combine orange and lemon juices and peel, wine or cranberry juice, corn syrup and mustard. Simmer for 30 minutes. Add the cranberry sauce and ham drippings if desired; heat through. If a thicker glaze is desired, bring just to a boil.
Combine cornstarch and water; add to glaze. Cook and stir until slightly thickened. Serve warm over sliced ham.