Prep 0 mins
Cook 2 hrs 15 mins
From the Wednesday circular of the Rocky Mountain News
- 14 -16 lbs ham, ready to eat bone in
- 16 whole cloves
- 2 -4 tablespoons Dijon mustard
- 1⁄4 cup packed brown sugar
- 1 1⁄2 cups dry white wine
- 16 garlic cloves, thinly sliced lengthwise
- 1 cup finely slivered onion
- 1 teaspoon ground cumin
- 1 cup extra virgin olive oil
- 2 cups fresh orange juice (3-4 oranges)
- 1⁄2 cup fresh lime juice (2-3 limes)
- 2 tablespoons white wine vinegar
- 2 ripe papayas, about 1 pound each
- 2 ripe plum tomatoes, seeded cut into cubes 1/4 inch
- 1 tablespoon jalapeno, finely chopped
- 1⁄3 cup finely chopped red onion
- 1⁄4 cup fresh cilantro, chopped (or flat leaf parsley)
- 2 limes, zest of, finely grated
- 1⁄3 cup fresh lime juice
- Mojo sauce:.
- In a medium bowl combine garlic onion cumin salt and pepper.
- heat olive oil in a medium sauce pan over low heat.
- Add onion mixture and stir till softened about 10 minutes.
- Add orange juice, lime juice and vinegar and cook for 5 minutes to let flavors blend cool to room temp and remove 2 cups for the ham.
- Papaya salsa:.
- Peel and seed papaya and cut into 1/4 inch cubes.
- Place in a medium sized bowl and gently fold in tomatoes, jalapeno, red onion, cilantro, and lime zest.
- Toss in lime juice refrigerate for no more than 4 hours.
- Preheat oven to 350°F.
- Place ham in a shallow roasting pan and score a diamond pattern into it insert cloves into points of the diamonds.
- Brush ham with mustard and sprinkle with brown sugar.
- Pour 1 cup of mojo sauce over ham.
- Bake on center rack for 2 hours or until 140°F on a thermometer (about 15-18 minutes per pound) basting every 20-30 minutes alternating with white wine and other cup of mojo sauce.
- Let stand for 15 minutes and serve with remaining mojo and papaya salsa.