Puree cleaned and trimmed strawberries and chipotle pepper in a blender or food processor until smooth. Pour puree into a large pot and stir in brown sugar, honey, water, and thyme sprigs. Bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until glossy and thickened slightly, about 15-20 minutes. Strain mixture through a fine mesh sieve, pressing on solids to extract liquids and strawberry pulp from seeds. Discard solids. You should have about 2 cups of strained glaze.
Glaze the Ham and Serve
Preheat oven to 275 degrees F. Remove all packaging material and wrap ham tightly in foil. Place into a roasting pan, face-side down. Bake 12-15 minutes per pound to heat through to 140 degrees F.
When 30 minutes baking time remain, unwrap ham and brush glaze all over the outside and between the slices. Bake uncovered for 15 minutes. Glaze ham again and bake for the final 15 minutes, until caramelized and glossy. Let stand 5-10 minutes before serving. If desired, re-warm remaining glaze and serve alongside ham.
I've written the sauce on the milder side to accommodate a range of guests; feel free to adjust the amount of chipotle pepper to your individual preferences. I often like to double the glaze to have extra to drizzle over leftover ham slices. (It's also a delicious sauce for Monte Cristo sandwiches!)