'1 pound of ham, 1 kg'
'Lime juice from 2 limes'
'Salt and black pepper to taste'
'4 cloves of garlic, minced'
'1 tablespoon of chopped parsley'
'1/4 cup of olive oil'
'1/2 cup of light mayonnaise'
'2 tablespoons of ketchup'
'1 tablespoon of hot paprika'
'10 slices of whole wheat bread, cut into quarters'
'6 slices of papaya, 0.5 cm thick, cut into triangles'
'1 pound of ham, 1 kg'
'Lime juice from 2 limes'
'Salt and black pepper to taste'
'4 cloves of garlic, minced'
'1 tablespoon of chopped parsley'
'1/4 cup of olive oil'
'1/2 cup of light mayonnaise'
'2 tablespoons of ketchup'
'1 tablespoon of hot paprika'
'10 slices of whole wheat bread, cut into quarters'
'6 slices of papaya, 0.5 cm thick, cut into triangles'
'Make holes in the ham with a sharp knife or metal skewer.'
'In a bowl, mix together lime juice, salt, black pepper, garlic, parsley, and olive oil.'
'Refrigerate for at least one day, covered with plastic wrap, turning once to ensure even flavor penetration.'
'Leave at room temperature for at least 30 minutes before serving.'
'Transfer to a baking dish with the ham and 1 cup of water.'
'Cover with aluminum foil and bake in a preheated oven (200°C) for one hour.'
'Remove the foil and glaze for another 30 minutes or until juices run clear when pierced with a fork.'
'Let it cool and cut into small pieces.'
'In a bowl, mix together mayonnaise, ketchup, and paprika
If necessary, add salt.'
'Spread on the bread, top with ham, and garnish with papaya triangles
Serve.'
'If desired, prepare the canapés several hours in advance and keep refrigerated, covered with a damp cloth.'
