Shake up the traditional
holiday menu. Experiment with your ham this holiday by adding
a twist to your traditional recipe.
Baked
Ham with Mojo Sauce
- 4 cups Mojo Sauce (see
recipe below)
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 (see recipe below), for serving
- Prepare Mojo Sauce ahead
of time. Set aside 2 cups of the sauce for serving.
- Preheat the oven to 350°F
(175°C). 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
(60°C) (about 15 to 18 minutes per pound), basting 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 the reserved 2 cups
of Mojo Sauce and Papaya Salsa.
Makes 8 servings.
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 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
- 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
2 ripe papayas (about 1
pound each)
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 tablespoon 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
- 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.
Nutrition Facts: Calories
420 calories Protein 29 grams Fat 29 grams Sodium 1580 milligrams
Cholesterol 80 milligrams Saturated Fat 9 grams Carbohydrate
10 grams Fiber 1 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
