Baked Ham with Mojo Sauce
- 4 cups Mojo Sauce (see recipe below)
- 1 bone-in ready-to-eat ham about 14 to 16 lbs
- About 16 whole cloves
- 2 to 4 Tbsp Dijon mustard
- 1/4 cup (packed) brown sugar
- 1 1/2 cups dry white wine
- Papaya Salsa (see recipe below), for serving
Mojo Sauce Ingredients:
- 16 cloves garlic, thinly sliced lengthwise
- 1 cup finely slivered onion
- 1 tsp ground cumin
- 1 cup extra-virgin olive oil
- 2 cup fresh orange juice (from 3 or 4 oranges)
- 1/2 cup fresh lime juice (from 2 or 3 limes)
- 2 Tbsp white wine vinegar
- Salt and freshly ground black pepper, to taste
Papaya Salsa Ingredients:
- 2 ripe papayas about 1 lbs each
- 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
- 1 Tbsp seeded, finely chopped jalapeño pepper
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
- Finely grated zest of 2 limes
- 1/3 cup fresh lime juice
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
Preheat the oven to 350° F. Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Insert a clove at the crossed points of the diamonds.
Brush the ham with the mustard and sprinkle it with the brown sugar. Pour 1 cup of the Mojo Sauce over the top. Bake in the center of the heated oven for 2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140° F about 15-18 minutes per pound), basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining Mojo Sauce.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.
In a medium bowl, combine garlic, onion, cumin, and salt and pepper. Heat the olive oil in a medium saucepan over low heat. Add the onion mixture and cook, stirring, until softened, about 10 minutes. Add the orange juice, lime juice and vinegar and cook another 5 minutes for the flavors to blend. Cool to room temperature.
Peel and seed the papaya and cut it into 1/4-inch dice. Place in a medium-size bowl. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hours.Servings: 4 cups
Submitted by: Recipe Group Member
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