In a small saucepan, combine the raspberry jam, distilled white vinegar, chopped chipotle peppers in adobo sauce, and minced garlic. Start with one chipotle pepper if you prefer less heat—add the second if you want it spicier, tasting as you go. Cook the mixture over medium-high heat, stirring, until it comes to a boil. Reduce the heat to medium and simmer, uncovered, for about 10 minutes. The glaze should begin to thicken. Set aside—you will have about 1 1/2 cups of glaze.

Preheat your oven to 325°F (165°C). Set a rack inside a large roasting pan, or use an oven-safe cooling rack over a rimmed baking sheet if needed. Remove the ham from its packaging, discarding any included glaze packet. Place the ham flat side down on the prepared rack.

Using a serrated knife, score the surface of the ham in a diagonal diamond pattern, making the cuts about 1/2-inch deep. If desired, insert whole cloves into the crosses of the diamond cuts for an aromatic touch. I love the earthy undertones cloves add, but the ham will still taste great if you skip them.

Brush the prepared ham generously with some of the raspberry chipotle glaze from Step 1, saving some glaze for later. Insert an oven-safe meat thermometer into the center of the ham, avoiding the bone. Place the ham in the oven and bake for 1 1/2 to 2 1/4 hours, or about 20-25 minutes per pound, until the internal temperature reaches 135°F (57°C). Remember, the ham is already cooked—you are simply warming it and crisping the outside.

About 20 minutes before the ham is done, remove it from the oven and brush with more of the glaze. Return it to the oven to finish cooking. This helps build a beautiful, sticky glaze on the ham. I like to save a little extra glaze to serve alongside the sliced ham.

Once the ham reaches 135°F, take it out of the oven and cover it loosely with foil. Let it rest until you’re ready to serve. Serve the ham sliced with extra glaze on the side. (Bonus tip: Use your leftover ham bone to make Split Pea Soup—the chipotle flavor really shines in this soup!)