--(BUSINESS WIRE)--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 is an elegant, bone-in ham that 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 of sauce for
serving.

Preheat the oven to 350 degrees Fahrenheit. 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 1 1/2 hour or until an instant-read thermometer
inserted in the thickest portion (not touching bone) registers 140
degrees Fahrenheit. (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. Serves 20 to 25.

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

In a medium bowl, combine garlic, onion, cumin, salt and pepper. 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; cook another 5 minutes 
for the flavors to blend. Cool to room temperature. Makes 4 cups.