Limerick Ham

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Limerick Ham is a particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.

Preparation

Traditionally, the initial stage in the preparation of a Limerick ham is to smoke it over juniper branches. After this stage, the whole haunches, hams, and other cuts are distributed to butchers, who usually divide these large cuts up into smaller portions and may cure the meat prior to sale.^[1]

After purchase, a Limerick ham is typically steeped in cold water overnight. Cooking involves boiling in cider, then baking on a very high heat to crisp the fat.^[1]

References

↑ 1.0 1.1 Murphy, John (24 Jan 1998). "Limerick Ham". A Little Irish Cookbook (Appletree Press). ISBN 978-0-86281-166-2. Retrieved 2010-07-22.

v t e Irish cuisine

List of Irish dishes

Bacon and cabbage Barmbrack Blaa Boxty Brown bread Carrageen moss Champ Clare Island Salmon Coddle Colcannon Connemara Hill Lamb Crubeens Dilisk Dublin Bay prawns Drisheen (Packet) & Tripe Goody Imokilly Regato Irish stew Limerick Ham Potato bread Skirts and kidneys Soda bread Spiced beef Timoleague Brown Pudding Veda bread Irish breakfast including: Black pudding White pudding Sausages Rashers Fried eggs Potato bread Ulster Fry

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Limerick Ham

Preparation

See also

References