Baked Ham with Mojo Sauce

Courtesy of National Pork Board 30 Servings • 15 Min. Prep Time • 2 Hr. Cook Time • Experiment with your ham this holiday by adding a twist to your traditional recipe.

Directions:

1. Prepare Mojo Sauce ahead of time. Set aside 2 c. of the sauce for serving.

2. Preheat the oven to 350°F. Place ham in shallow roasting pan; score a diamond pattern about 1/8-in. 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.

3. Pour 1 c. of the Mojo Sauce over the top. Bake in the center of the heated oven for 2 hrs. or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 min. per pound), basting every 20-30 min., alternating with 1/4 c. each white wine and remaining Mojo Sauce.

4. Transfer ham to platter. Let stand 15 mins.; slice and serve with the reserved 2 c. of Mojo Sauce and Papaya Salsa. Serves 30.

Mojo Sauce:

* 16 cloves garlic, thinly sliced lengthwise

* 1 c. finely slivered onion

* 1 tsp. ground cumin

* 1 c. extra-virgin olive oil

* 2 c. fresh orange juice (from 3 or 4 oranges)

* 1/2 c. fresh lime juice (from 2 or 3 limes)

* 2 Tbsp. white wine vinegar

* salt and freshly ground black pepper to taste

1. In a medium bowl, combine garlic, onion, cumin, and salt and pepper.

2. Heat the olive oil in a medium saucepan over low heat. Add the onion mixture and cook, stirring, until softened, about 10 min. Add the orange juice, lime juice and vinegar and cook another 5 min. for the flavors to blend. Cool to room temperature. Makes 4 cups.

Papaya Salsa

* 2 ripe papayas (about 1 lb. each)

* 2 ripe plum tomatoes, seeded and cut into 1/4-in. dice

* 1 Tbsp. seeded, finely chopped jalapeño pepper

* 1/3 c. finely chopped red onion

* 1/4 c. chopped fresh cilantro or flat-leaf parsley

* finely grated zest of 2 limes

* 1/3 c. fresh lime juice

1. Peel and seed the papaya and cut it into 1/4-in. 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 hrs.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:

Calories: 420; Total Fat: 29g; Cholesterol: 80mg; Total Carbs: 10g; Fiber: 1g; Protein: 29g; Sodium: 1580mg;