Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1 1/2 cups dry white wine
- Papaya Salsa for serving
Directions
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
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.
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.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.