Limerick Ham has a sweet, aromatic glaze that will double as a sauce if you like. An absolutely delightful dish.

Limerick Ham
Recipe type: Main
Cuisine: Irish
Serves: 6 to 8
  • one fully-cooked cured ham*
  • 1/4 Cup juniper berries; if using dried berries, soak until soft
  • 1 1/2 Cups French-style mustard
  • 1 Cup gin
  • 1 Cup brown sugar
  1. Preheat oven to 350 degrees F.
  2. Score the ham to a depth of 1/2 inch on all sides.
  3. Rub the softened berries into the cuts.
  4. Blend the gin, brown sugar and mustard and coat the ham with this mixture on all sides.
  5. Cover with foil and bake until heated through (about ten minutes per pound).
  6. Remove foil and bake until skin is crisp.
  7. From time to time baste with the liquid from bottom of pan.
*Not a salted, country-style ham; while any smoked ham will work with this recipe, Irish cured ham if available.

Traditionally, Limerick ham was smoked, using a special recipe in which juniper berries, and branches were added to the fire to produce the distinctive flavour. In this recipe, adapted from a variety of sources, the flavour is captured by scoring the ham and imbedding a mixture of juniper berries and gin into the cuts.

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