Baked Ham With Mojo Sauce
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Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
Persons
30
Serving Size
1 serving
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours, 15 minutes
Notes
Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
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
- Mojo Sauce:
- 16 cloves garlic, thinly sliced lengthwise
- 1 cup onion, finely slivered
- 1 teaspoon ground 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
- Salt and freshly ground black pepper, to taste
- Papaya Salsa:
- 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
Instructions
- 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.
- 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.