Ingredients

• 1  9- to 10-pound cooked bone-in ham (rump half or shank portion)
• 1  recipe Raspberry Sauce (see recipe below)
• 1  tablespoon pink and/or black peppercorns, coarsely cracked

Directions

1. Preheat oven to 325 degree F. If desired, score ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place ham, flat side down, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the thickest portion of the meat, making sure bulb does not touch bone. Bake in preheated oven for 1-1/2 hours. Meanwhile, prepare Raspberry Sauce.

2. Spoon or brush some of the Raspberry Sauce over the ham. Bake ham for 15 to 30 minutes more or until thermometer registers 135 degree F, spooning or brushing once or twice with additional sauce. Remove from oven. Sprinkle with coarsely cracked peppercorns. Cover ham with foil; let stand for 15 minutes before carving. (The temperature of meat will rise 5 degree F during standing.)

3. Just before serving, carve the ham. Reheat any remaining Raspberry Sauce until bubbly; pass with ham. Makes 16 to 20 servings.

*Note: Becaue chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and wam water.

Raspberry Sauce: In a small saucepan combine 1-1/2 cups seedless raspberry preserves; 2 tablespoons white vinegar; 2 to 3 canned chipotle chile peppers in adobo sauce, drained and chopped;* and 1-1/2 teaspoons bottled minced garlic (3 cloves). Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Makes 1-3/4 cups.