1/4 cup chopped fresh cilantro or flat-leaf parsley
Finely grated zest of 2 limes
1/3 cup fresh lime juice
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
Heat the oven to 350 degrees 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 degrees F (about 15-18 minutes per pound),
basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining
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.
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.
Refrigerate, covered, until ready to use, no longer than 4 hours.