Raspberry Chipotle Glazed Ham

1 (9- to 10-pound) cooked bone-in spiral-cut ham
1 1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)

Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degrees F. Allow 1 1/2 to 2 1/4 hours.

Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degrees F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degrees during standing.)

To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired.

Makes 16 to 20 servings.