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Food Fare: Irish RecipesLimerick Ham

In a large pot, cover the ham with cold water and slowly bring to a boil. Drain the water, and replace with the cider. Bring to a boil again; lower heat (keep the liquid barely simmering for about twenty minutes to the pound-and-a-half). Remove from heat and allow to stand in the liquid for thirty minutes. Remove ham from pot and place on a flat surface. Skin and score the fat with a sharp knife, using a diamond pattern. Stud ham with the cloves. In a bowl, mix brown sugar and mustard spice together; rub well into the surface of the ham. Place in a baking dish; cook in a 400-degree F oven for ten minutes per pound-and-a-half.


Limerick HamSuggestions: Serve with boiled potatoes and steamed Brussels sprouts.


*Image of Limerick Ham used with kind permission of John Murphy from Ireland's Eye.


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