BAKED LIMERICK HAM (SERVES MANY)
St. Patrick's Day is an appropriate time to prepare a Limerick Ham with a splash of Jameson Whiskey on the side and give thanks for all that you have, remembering to give to those that have not, as the war against world hunger and famine remains to be waged every day. This is what will be served on our family dinner table this St. Patrick's Day, and I would feel most honoured if you would join me in giving thanks and in tucking into a delicious fat Limerick Ham to celebrate the occasion.
Provided by Millereg
Categories One Dish Meal
Time 2h35m
Yield 1 heck of a lot of yummy ham, 12-20 serving(s)
Number Of Ingredients 5
Steps:
- For an Alcohol-free version, substitute a 50/50 mixture of apple juice and water for the cider.
- Cover the ham with cold water and bring slowly to the boil.
- Drain the water and replace it with the cider and return the ham to just before boiling.
- Reduce the heat and keep the liquid barely simmering for 20 minutes per pound of ham.
- (A 5-lb. ham is simmered for 1½ hours.) Remove the kettle with the ham from heat and allow to stand in the liquid for 30 minutes.
- Remove the ham from the liquid, skin it and score the fat with a sharp knife in a criss-cross, or diamond pattern.
- Stud the ham with whole cloves at the points where the cross-cut pattern intersect.
- Mix the brown sugar and mustard together and rub well into the surface of the ham.
- Bake in a pre-heated oven for an additional 10 minutes per pound at 400 degrees Fahrenheit.
- (A 5-lb. ham should be baked 50 minutes.) Serve warm with plain boiled potatoes and brussels sprouts.
- Oh, and a shot of Jameson Irish Whiskey (optional).
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Jwana Malebe
jwana_malebe@hotmail.comI made this ham for Easter dinner and it was a huge hit! Everyone loved it.
Ddamba skies
dskies@hotmail.frThis ham was delicious! The glaze was perfect and the ham was so moist and tender.
Racso
racso36@gmail.comThis recipe was easy to follow and the ham turned out great! I would definitely make it again.
YasirAhmad
yasirahmad87@gmail.comThe glaze on this ham was a bit too sweet for me. I would recommend using less brown sugar next time.
Noah Coetzee
n-c97@yahoo.comThis baked limerick ham was a bit dry for my taste. I think I'll try brining the ham next time to see if that helps.
Kiran Edwards
e.kiran@gmail.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it. The ham was incredible! The glaze was just the right amount of sweetness and the ham was so moist and tender. I'll definitely be making this again.
Salahuddeen Ibrahim
ibrahim@yahoo.comThis baked limerick ham recipe is a keeper! It's easy to make and always turns out perfect. I've made it several times now and it's always a hit.
Forky VR
f_vr79@aol.comI made this ham for Christmas dinner and it was a huge success! Everyone loved it. The glaze was especially delicious.
david manga
d_m62@hotmail.comThis ham was a bit time-consuming to make, but it was worth it. The glaze was incredible and the ham was so moist and juicy. I'll definitely make this again for special occasions.
Shemidah Hall
shemidah_hall50@gmail.com5 stars for this baked limerick ham! I was worried it might be too sweet, but it was perfect. The glaze was sticky and flavorful, and the ham was moist and tender.
Humaiz Rasheed
r@hotmail.co.ukThis baked limerick ham recipe was absolutely delicious and relatively easy to follow. I served it to my family on New Year's Day and it was a huge hit!
Bimla Chy
b@hotmail.comI've made this ham several times now and it's always a crowd-pleaser. The combination of brown sugar, pineapple, and cloves is divine. Highly recommend!
Abdullah Hadar
abdullah.h43@aol.comThis baked ham was a hit at our Easter dinner! It was moist, flavorful, and the glaze was perfectly caramelized. I'll definitely be making this again.