1. Preheat oven to 350° F. Coat a large roasting pan with cooking spray. Place the ham in the pan. Pour the ginger ale and the pineapple juice over the ham and between the slices. Rub the ham with honey. 
2. Cover the ham with foil, and cook for 1 hour. Uncover the ham, and turn it meat-side down. Cook for 30 more minutes, and then turn the ham back to spiral slices facing up. Place the turnips and carrots in bottom of pan.
3. Continue to cook uncovered until ham has cooked for about 15 minutes per pound and the internal temperature reaches 140° F. 
4. Transfer ham to a serving platter. Arrange vegetables around the ham. 
5. Pour the liquid from the bottom of roasting pan into a small pot. Bring to a simmer. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the pot, whisking constantly. Bring to a boil. 
6. Cook for 1 minute or until glaze is thickened. Brush the glaze over the ham before serving.

Per Serving: 

Calories: 1,150, Fat: 27 g (8 g Saturated Fat), Cholesterol: 490 mg, Sodium: 5,860 mg, Carbohydrates: 41 g, Fiber: 4 g, Protein: 186 g.