Place ham on a rack in a roasting pan. Score along the top of the ham to create a diamond pattern. Do not slice too far into the ham, at most, 1/4-inch.
Bake the ham for 40 minutes. Combine the Chambord, jelly, mustard, and Rodelle Vanilla Extract and scraped Rodelle Vanilla Beans in a blender.
Pulse a few times and blend for 10 seconds. Increase heat to 375, pour 1/2 of the glaze over the ham, slathering all sides with the glaze.
Bake for 20 minutes.
Pour the remaining glaze over the ham and bake for 20 more minutes.
Remove from oven and let rest for 10 minutes before slicing and serving.
Looking for other great protein ideas? Try our Roasted Beef Tenderloin with a cocoa Madeira mushroom gravy, Cocoa rubbed rack of lamb, or a fruit-compote stuffed pork loin with vanilla bean!
