Limerick Ham Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
To the Irish, ham is a cured leg of pork. The preserving process is
carried out in a number of different ways: salting, smoking, immersion
in brine or even honey. Traditionally, Limerick ham is smoked over
juniper branches. Whole hams should be steeped in cold water overnight
before cooking but this is not necessary with smaller joints. The ham in
this recipe is not really baked but rather finished off in the oven
after having been cooked by simmering in cider.
3-5 lb/ 1 1/2-2 kg ham
cider to cover
1/2 cup brown sugar
1 tsp mustard
20 whole cloves
Cover the ham with cold water and bring slowly to the boil. Throw out
the water and replace with cider. Bring this just to the boil and lower
the heat, keeping the liquid barely simmering for 20 minutes to the 1
lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30
minutes. Take out the ham, skin it and score the fat with a sharp knife
in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard
and rub well into the surface of the ham. Bake in a pre-heated oven for
a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.
Don't forget to visit our other Recipe site at
That's My Home
Graphic from Kim's Whim