Baked HamMojo sauce and papaya chutney will inject some mojo into your Easter dinner. Photo courtesy



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April 2010
Last Updated September 2010

Product Reviews / Main Nibbles / Meat & Poultry

Easter Ham Recipes

A Stellar Centerpiece For Holiday Dinner

Page 1: Baked Ham With Mojo Sauce & Pineapple Salsa


This Easter, go with a ham that’s anything but traditional. Instead of plain apricot glaze, try bright, fresh fruit. Here, we present two delicious ham recipes: one with a tropical fruit chutney and one with cherry caremelized onions—yum! Before selecting your ham, be sure to read The Nibble’s review of the best hams for the holidays. Pair your ham with seasonal greens and deliciously different Easter egg potatoes. If you’ll be hosting Easter dinner, read up on our Easter Entertaining Tips. And don’t forget the Easter wine!

This is Page 1 of a 2-page article. Click the black link below to view Page 2.

On The Menu


Baked Ham With Mojo Sauce

Experiment with your ham this holiday by adding a twist to your traditional recipe. This recipe calls for a 14- to 16-pound ham, which yields 30 servings. If you don’t have that many people to feed, you can use a 7- or 8-pound ham, and halve the recipe. Cook the ham about 15 to 18 minutes per pound.


Mojo Sauce

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

Papaya Salsa

  • 2 ripe papayas (about 1 pound each)
  • 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 jalapeño chile, seeded and finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, OR flat-leaf parsley
  • Zest of 2 limes, grated
  • 1/3 cup fresh lime juice


  • 1 bone-in ham, ready-to-eat (about 14-16 pounds)
  • 4 cups Mojo Sauce (see below for instructions)
  • 16 cloves
  • 2-4 tablespoons Dijon-style mustard
  • 1/4 cup brown sugar, packed
  • 1-1/2 cups dry white wine



Mojo Sauce

  1. In a medium bowl, combine garlic, onion, cumin, 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 minutes.
  3. 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.

Papaya Salsa

  1. Peel and seed the papaya and cut it into 1/4-inch dice. Place in a medium-size bowl.
  2. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest with the papaya. Toss in the lime juice.
  3. Refrigerate, covered, until ready to use, no longer than 4 hours. Makes about 4 cups.


  1. Prepare Mojo Sauce ahead of time. Set aside 2 cups 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-inch thick into the upper surface of the ham. Insert a clove at the crossed points of the diamonds.
  3. 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°F (about 15-18 minutes per pound), basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining Mojo Sauce.
  4. Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.



Go To Page 2: Glazed Ham With Dried Cherry Caramelized Onions

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