Update traditional Easter ham by basting it with a raspberry sauce flavored with chipotle peppers.

Raspberry-Pepper 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)

1. 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.
2. Bake in a 325°F (160°C) oven until the thermometer registers 130°F (55°C). Allow 1 1/2 to 2 1/4 hours.
3. 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.
4. Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135°F (approximately 55°C), 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 Fahrenheit during standing.)
5. To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired.

Makes 16 to 20 servings.

Nutritional facts per serving: calories: 250, total fat: 7g, saturated fat: 2g, cholesterol: 68mg, sodium: 1676mg, carbohydrate: 15g, fiber: 0g, protein: 31g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.