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
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.)