Preheat oven to 350 degrees F. Put about ½ inch water in the bottom of a roasting pan with a rack.

Score the ham all over in a criss-cross pattern using a sharp knife. Place in the roasting pan, and pour the chicken broth over the ham. Cover tightly with tin foil, and bake for 10 minutes per pound.

Meanwhile, prepare the sauce. Place the brown sugar in a food processor along with the pepper, and Dijon mustard. Cover and pulse while adding the strawberries a few at a time, until pureed with little chunks of strawberries.

After 1 hour ( for a 7 pound ham, a larger ham judge ½ hour before ham should be done), turn the oven up to 400 degress F. Uncover the ham, and pour the glaze sauce over the top of the ham. Bake, uncovered for about 1//2 hour more, or until a meat thermometer registers 140 degrees.

Serve the sauce from the bottom of the pan on the side, or drizzle over individual slices of ham. You can run the sauce through a fine mesh sieve ,if desired, to remove some fat and bigger bits of strawberry, or serve as it is.