Preheat oven to 325°F.

Place ham, sliced side up, in a shallow roasting pan.

Add the water to the pan. Cover with foil. Bake for 30 minutes.

In the meantime, heat the ham liquid, juice, jam, 3/4 cup of the raspberries, and hot honey in a saucepan.

Bring to a boil, reduce heat to low. Simmer for 20-25 minutes until the sauce thickens.

Use the back of a wooden spoon to break up the raspberries while boiling.

Remove the ham from the oven. Brush or pour the glaze over the ham.

Return the ham to the oven and bake, uncovered, for 10-15 minutes or until the top is crispy.

Let the ham rest for 10 minutes.

Transfer to a platter. Garnish with the mint leaves and leftover fresh raspberries and serve.