Baked Ham with Mojo Sauce

Baked Ham with Mojo Sauce
  • TOTAL PREP TIME135 minutes
  • DEGREE OF DIFFICULTY

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Ingredients

  • 1 bone-in ham ready-to-eat (about 14-16 pounds)
  • 4 cups Mojo Sauce
  • 16 cloves
  • 2-4 tablespoons Dijon-style mustard
  • 1/4 cup brown sugar packed
  • 1 1/2 cups dry white wine
  • 16 cloves garlic thinly sliced lengthwise
  • 1 cup onion finely slivered
  • 1 teaspoon cumin
  • 1 cup extra virgin olive oil
  • 2 cups fresh orange juice (from 3 or 4 oranges)
  • 1/2 cup fresh lime juice (from 2 or 3 limes)
  • 2 tablespoons white wine vinegar
  • To taste, salt and black pepper
  • 2 ripe papayas (about 1 pound each)
  • 2 ripe plum tomatoes seeded and cut into 1/4-inch dice
  • 1 tablespoon jalapeno chile seeded and finely chopped
  • 1/3 cup red onion finely chopped
  • 1/4 cup fresh cilantro OR flat-leaf parsley
  • Zest of 2 limes grated
  • 1/3 cup fresh lime juice

Preparation

 

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.

Serves 30.

Mojo Sauce:
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.
Makes 4 cups.

Papaya Salsa:
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.
Makes about 4 cups.