Limerick ham

Limerick ham (Irish: Liamhás Luimnigh[1]) is a particular method of preparing a joint of ham within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland. The main manufacturers were O'Mara. Matterson, Shaws, and Denny.[2]

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 into smaller portions and may cure the meat prior to sale.[3]

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.[3]

gollark: It's one of those things which is too vaguely defined to be *false* exactly, but rather stupid.
gollark: It doesn't seem very meaningful.
gollark: Okay, I kind of understand that sentence but not really? It seems to just be a convoluted way to say "lots of possible things could happen, but in one... universe or something... only a smaller amount of them can, so the weird thing you just encountered is a thing which might have happened but didn't and should be ignored".
gollark: Ah, the least infinite infinity.
gollark: ℵ-null is one of the very infinite infinities, right?

See also

References
  1. "The College Tribune Volume 23 Issue 8".
  2. "Limerick Bacon Factories and Bacon Production". 16 July 2012.
  3. Murphy, John (24 Jan 1998). Limerick Ham. A Little Irish Cookbook. Appletree Press. ISBN 978-0-86281-166-2. Retrieved 2010-07-22.


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