While your ham comes to room temperature, blend the minced chipotle peppers with the pineapple juice until smooth—this creates a flavor base that distributes evenly throughout the glaze. In a medium saucepan, combine the chipotle-pineapple mixture with brown sugar, maple syrup, and tomato chicken bouillon. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes, stirring occasionally, until the glaze thickens enough to lightly coat the back of a spoon. I like to let the glaze reduce slightly longer than 15 minutes if it seems too thin—this concentrates the flavors beautifully. While the glaze simmers, preheat your oven to 350°F.

Place the fully cooked ham cut-side down in a foil-lined baking pan and cover tightly with foil to trap steam. Bake for 60 to 90 minutes at 350°F—the ham is already cooked, so this step is mainly to warm it through gently and prepare it to accept the glaze. The foil keeps the exterior from drying out while the ham heats evenly. Remove the ham from the oven and increase the oven temperature to 425°F.

Remove the foil from the ham and scatter the pineapple chunks and cranberries across the cut surface—these fruits caramelize in the high heat and add textural interest and pops of flavor. Using a basting brush or spoon, apply the first third of the glaze from Step 1 evenly over the ham and fruit. Return to the 425°F oven uncovered for 10 minutes.

Remove the ham from the oven and brush the second third of the glaze over the surface, making sure to coat any exposed areas. Return to the 425°F oven for another 10 minutes. The repeated glazing and high heat create those beautiful caramelized, glossy layers that make this ham visually stunning.

Remove the ham once more and apply the final third of glaze, spreading it across the top and into any crevices. Return to the oven for approximately 10 more minutes, or until the glaze is dark, caramelized, and glossy. If after 10 minutes the glaze doesn't look as dark and glazed as you'd like, give it another 5 minutes—every oven varies slightly. I always watch for that deep mahogany color with a slight sheen, which indicates the sugars have caramelized properly.

Remove the ham from the oven and let it rest for 10 minutes before carving—this allows the juices to redistribute, keeping the slices moist and tender. Transfer any remaining glaze to a serving dish to drizzle over individual slices at the table.