Entrees > Christmas > Ireland > Limerick Ham >
Limerick Ham
3 to 5 pounds ham (bone-in, boneless or shoulder)
Cider to cover
1/2 C brown sugar
2 TBS. dried mustard spice
20 whole cloves
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, and lower the heat (keep the liquid barely simmering for about 20 minutes to the pound-and-a-half). Remove from the heat and allow to stand in the liquid for 30 minutes. Take the ham out of the pot. Skin and score the fat with a sharp knife, using a diamond pattern. Stud the ham with the cloves. Mix the brown sugar and mustard spice together, and rub well into the surface of the ham. Place in a baking dish, and cook in a 400-degree F oven for 10 minutes (per pound-and-a-half).
Suggestions: Serve with boiled potatoes and Brussels sprouts.
*Image of Limerick Ham used with kind permission of John Murphy from Ireland's Eye.
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