05.30.07
Baked Ham with Mojo Sauce
Ingredients
4 cups Mojo Sauce (see recipe)
1 bone-in ready-to-eat ham (about 14 to 16 pounds)
About 16 whole cloves
2 to 4 tablespoons Dijon mustard
1/4 cup (packed) brown sugar
1 1/2 cups dry white wine
Papaya Salsa, for serving*Mojo Sauce
16 cloves garlic, thinly sliced lengthwise
1 cup finely slivered onion
1 teaspoon ground cumin
1 cup extra-virgin olive oil
2 cup fresh orange juice (from 3 to 4 oranges)
1/2 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Preparation
Prepare Mojo Sauce ahead of time. Set aside 2 cups for serving. Preheat oven to 350 degrees F. Place ham in shallow roasting pan. Score diamond pattern about 1/8-inch thick into upper surface of ham. Insert a clove at crossed points of diamonds.
Brush ham with mustard and sprinkle with brown sugar. Pour 1 cup reserved Mojo Sauce over top. Bake in center of oven 2 hours or until instant-read thermometer inserted in thickest portion (not touching bone) registers 140 degrees F (about 15-18 minutes per pound). Baste every 20 to 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 reserved 2 cups Mojo Sauce and Papaya Salsa.
Mojo Sauce
In medium bowl, combine garlic, onion, cumin, salt and pepper. Heat olive oil in medium saucepan over low heat. Add onion mixture and cook, stirring, until softened, about 10 minutes. Add orange juice, lime juice and vinegar; cook another 5 minutes for flavors to blend. Cool to room temperature. Makes 4 cups.
Serves
Serves 20 to 25
Source National Pork Board
