|Baked Ham with Mojo & Tropical Salsa
1 bone-in ham, ready-to-eat (about 14-16 pounds)
4 cups Mojo Sauce (recipe below, or available at Tony's)
2-4 tablespoons Dijon-style mustard
1/4 cup brown sugar, packed
1 1/2 cups dry white wine
Papaya Salsa (below), or Tony's homemade Mango Salsa
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 (good papaya can be rare in CO. - I suggest using Tony's homemade Mango Salsa instead)
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
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 130-140°F (about 15 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 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.
Makes 4 cups.
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.