Ingredients
4 cups Mojo Sauce (see recipe below)
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
Papaya Salsa (see recipe below), for serving
Directions
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
Preheat the oven to 350 degrees. Place ham in shallow roasting pan; score a diamond pattern about 1/4-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 (about 15-18 minutes per pound), basting every 20-30 minutes with Mojo Sauce.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.
Serves 30.
Mojo Sauce:
16 cloves garlic, thinly sliced lengthwise
1 cup finely slivered onion
1 teaspoon ground cumin
1 cup extra-virgin olive oil
2 cup 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
Combine garlic, onion, cumin, and salt and pepper in a medium bowl. 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. Use 2 cups for basting during cooking and 2 cups to serve on the side.
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
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. Makes about 4 cups.
Serve with ham and Mojo sauce.