Ingredients
1 jar (12 ounces) seedless raspberry jam2 tablespoons white vinegar2 chipotle peppers in adobo sauce, drained, seeded and minced2 to 3 garlic cloves, minced2 teaspoons coarsely ground pepper
Preparation
In a small saucepan, combine the jam, vinegar, peppers and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Brush over ham during the last 30 minutes of cooking. Sprinkle with pepper before serving.
