Christmas > Entrees > Ireland > Limerick Ham >
Limerick Ham
3 to 5 LBS 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; 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.
Suggestions: 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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