Limerick Ham is a traditional Irish recipe (from County Limerick) for a classic dish of smoked Limerick ham studded with cloves and cooked with cider and brown sugar. The full recipe is presented here and I hope you enjoy this classic Irish version of: Limerick Ham.
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A traditional Limerick ham is a ham smoked over juniper branches. After this stage, the whole haunches, hams, and other cuts are distributed to butchers, who usually divide these large cuts into smaller portions and may cure the meat prior to sale. The method was originally developed in County Limerick, Ireland with the main manufacturers being O'Mara. Matterson, Shaws, and Denny. This recipe is for a way of preparing Limerick ham after you’ve purchased from your butchers.
Ingredients:
1kg Limerick ham (smoked with juniper berries)
1l Irish cider (Bulmers, for example) [or enough to cover]
100g brown sugar or a little honey, as desired
1 tbsp prepared mustard
20 cloves
Method:
Soak your Limerick ham in a large bowl or food-safe bucket of cold water over-night.
The following day, place in a large saucepan with enough of the soaking water to cover and bring to a boil.
Drain the ham, return to the saucepan and pour over enough cider to cover. Bring to a boil, reduce to a slow simmer and cook for 30 minutes.
Take off the heat and set aside on a trivet to marinate for an hour.
After this time, take the ham out from the pan and stud all over with the cloves.
in a bowl, mix together the mustard and sugar (or honey). Rub this mixture all over the ham then set on a rack in a roasting tin and transfer to the centre of an oven pre-heated to 180°C and roast for 30 minutes.
Remove from the oven, cover with foil and allow to rest for 10 minutes then carve in thick slices and serve.
