Limerick Ham
By on · In Dinner, Herbs and Spices, Holiday Meals, Holidays, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques
Limerick Ham has a sweet, aromatic glaze that will double as a sauce if you like. An absolutely delightful dish.
Limerick Ham
Author: Epicurus.com Kitchens
Recipe type: Main
Cuisine: Irish
Serves: 6 to 8
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Score the ham to a depth of 1/2 inch on all sides.
- Rub the softened berries into the cuts.
- Blend the gin, brown sugar and mustard and coat the ham with this mixture on all sides.
- Cover with foil and bake until heated through (about ten minutes per pound).
- Remove foil and bake until skin is crisp.
- From time to time baste with the liquid from bottom of pan.
Notes
*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.
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.
