> > > > >

Limerick Ham



Limerick Ham is a cured leg of pork.

It can be cured in a variety of ways: salting, brine immersion or even smothering in honey. It is then smoked over a fire of juniper branches with berries on them.

Limerick Ham is also often used to denote pieces of brined ham -- such as a whole ham or ham steaks -- cooked in a "Limerick Ham" style which picks up on the juniper idea. This involves scoring the ham, rubbing rehydrated juniper berries into the cuts, slathering with a mixture of coarse mustard, gin and brown sugar, and baking.

Cooking Tips

Limerick Ham needs cooking.


Ham

Ardennes Dry Ham; Bradenham Ham; Brine-Cured Ham; Butt End Ham; Country Ham; Devilled Ham; Fresh Ham; Gammon; Ground Ham; Guijuelo Ham; Ham Steak; Ham; Irish Ham; Leoncini Roasted Ham; Limerick Ham; Los Pedroches Ham; Pannonia Ham; Spanish Ham; Suffolk Cure; Taylor Pork Roll; Virginia Ham; Wachholder Ham

Please share this information with your friends. They may love it.

Also called:

Limerick-Schinken (German)

Citation

Oulton, Randal. "Limerick Ham." CooksInfo.com. Published 05 September 2005; revised 18 February 2011. Web. Accessed 12/11/2017. <http://www.cooksinfo.com/limerick-ham>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments

Bon mots

"I believe I once considerably scandalized her by declaring that clear soup was a more important factor in life than a clear conscience."

-- Hector Hugh Munro (English author. 18 December 1870 - 14 November 1916). In Reginald, 1904.

Myth of the Day

Celery Read more >