Easter is around the corner and I have a fun twist for your traditional holiday ham to share! Mojo sauce is a classic sauce in Cuban cooking that uses garlic, olive oil (or lard) and citrus. And since Chris’ parents were in Cuba earlier this year, I think this sauce will be a fun addition to the Eckert family Easter table!!
Mojo sauces are used as marinades for meat, most commonly pork, or they are served as condiments for vegetables or breads. In this version, we have added Eckert’s honey and sweet dark cherries to sweeten up our sauce and add texture. A little heat infuses the oil with intense garlic flavor making it an amazing topping for ham! You will want to taste your version and doctor the sweetness and acidity to meet your preferences.
We recently served this sauce in a wine class in mini bowls with crostini and goat cheese and we paired it with Velvet Devil Merlot by Charles Smith Wines. It was so well received we decided to taste it with ham this week and it was just incredible. If you are looking for a way to put an International spin on your holiday ham, give this Sweet Cherry Mojo Sauce a try!
Eat well this Easter, Angie
Sweet Cherry Mojo Sauce (for Ham)
16 garlic cloves, peeled and very thinly sliced lengthwise
1 cup onion, finely slivered (1 medium)
1 tsp. ground cumin
1 tsp. salt, divided
1 cup olive oil
1 ½-2 cups frozen Nature Blessed sweet dark cherries, defrosted*
1-2 cups fresh orange juice, divided (from 3 or 4 oranges)
Reserve zest from 1 orange, finely mince
½ cup fresh lime juice (from 2 or 3 limes)
Reserve zest from 1 lime, finely mince
1 Tbsp. white wine vinegar
2-3 Tbsp. Eckert’s Pure Honey
In a medium bowl, combine garlic, onion, cumin, ½ teaspoon salt. Set aside.
Heat olive oil in a medium sauce pan over low heat. Add onion mixture and cook about until softened, 10 to 15 minutes. Stir occasionally.
*In a microwave proof 1-quart bowl add cherries; microwave on high heat about 2 minutes; stir. Microwave another 1 to 2 minutes until fully defrosted. Cut each cherry in half. Set aside.
Add 1 cup orange juice, lime juice, orange and lime zest, and vinegar to onion mixture. Over low heat, cook another 10 minutes for flavors to blend. Add dark cherries. Stir in honey and ½ teaspoon salt to taste and cook 4 to 5 minutes stirring occasionally. Taste, adding additional honey as needed for sweetness. Add tablespoons of reserved orange juice to balance the flavor. (You may not use all the orange juice.) Remaining orange juice can be added to the ham roasting pan.
Serve as a side condiment to warm ham.
Makes about 3 cups of sauce. Sauce can be make 3 or 4 days ahead of time. Pour sauce in 1-quart canning jar, cover and refrigerate. Heat thorough before serving.