Baked Ham with Mojo Sauce and Papaya Salsa

Baked Ham with Mojo Sauce


Mojo Sauce

  • 16 cloves garlic, thinly sliced lengthwise
  • 1 cup finely slivered onion
  • 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


  • 4 cups Mojo Sauce
  • 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

  • 2 ripe papayas (about 1 pound each)
  • 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 tablespoon seeded, finely chopped jalapeno 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


  1. Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
  2. 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.
  3. Heat the oven to 350 degrees F.
  4. Ham: 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.
  5. 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 degrees F (about 15-18 minutes per pound), basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining Mojo Sauce.
  6. Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.
  7. 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, jalapeno, red onion, cilantro and lime zest into the papaya. Toss in the lime juice.
  8. Refrigerate, covered, until ready to use, no longer than 4 hours.

Yield: 30 servings; 4 cups Mojo Sauce; about 4 cups Papaya Salsa

Nutrition Facts: Calories 420; Protein 29 grams; Fat 29 grams; Sodium 1580 milligrams; Cholesterol 80 milligrams; Saturated Fat 9 grams; Carbohydrates 10 grams; Fiber 1 gram

Recipe and photo used with permission from: National Pork Board