In a large resealable plastic bag, combine 1 cup vinaigrette and half
of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate
for 1 hour. In a bowl, combine the ham, lime juice, soy sauce, garlic
powder, and remaining vinaigrette and rosemary; set aside.
Drain and discard marinade. Place chicken skin side down on grill
rack. Grill, covered, over indirect medium heat for 20 minutes. Turn;
grill 10-20 minutes longer or until juices run clear, basting
occasionally with raspberry sauce.