Easter conjures up images of baskets, bunnies, egg hunts and a holiday favorite — ham. A new survey by the National Pork Board found that ham is the star of the Easter feast for two-thirds of Americans, yet half of cooks admit they need help picking the perfect ham.

“The meat case may seem a bit intimidating, but by learning the basic language and knowing what to look for, selecting the ham that best fits you and your guests’ tastes and preferences is easy,” says Parade food editor and cookbook author, Sheila Lukins. “This holiday, spice up your centerpiece dish with a new flavor twist to a traditional recipe.”

For a meal that adds flare to any holiday, Lukins has developed a ham recipe that will have your guests raving year-round. Baked Ham With Mojo Sauce, topped with Papaya Salsa, brings a unique, savory flavor to the table.

• Baked Ham With Mojo Sauce

4 cups Mojo Sauce (see recipe)
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*

Prepare Mojo Sauce ahead of time. Set aside 2 cups for serving.
Preheat oven to 350 degrees F. Place ham in shallow roasting pan. Score diamond pattern about 1/8-inch thick into upper surface of ham. Insert a clove at crossed points of diamonds.
Brush ham with mustard and sprinkle with brown sugar.

Pour 1 cup reserved Mojo Sauce over top. Bake in center of oven 2 hours or until instant-read thermometer inserted in thickest portion (not touching bone) registers 140 degrees F (about 15–18 minutes per pound). Baste every 20 to 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 reserved 2 cups Mojo Sauce and Papaya Salsa. Serves 20 to 25.

*Recipe available at TheOtherWhiteMeat.com.

• 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 to 4 oranges)
1/2 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste

In medium bowl, combine garlic, onion, cumin, salt and pepper.
Heat olive oil in medium saucepan over low heat. Add onion mixture and cook, stirring, until softened, about 10 minutes.

Add orange juice, lime juice and vinegar; cook another 5 minutes for flavors to blend. Cool to room temperature. Makes 4 cups.

To view video demonstrations on selecting and carving ham or for a FREE brochure offering ham recipes, information and tips, visit TheOtherWhiteMeat.com.

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