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.
Limerick Ham needs cooking.