Limerick ham
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Limerick ham ({{Langx|ga|Liamhás Luimnigh}}{{cite web|url=http://issuu.com/collegetribuneucd/docs/onlinemainpaper902/9|title=The College Tribune Volume 23 Issue 8|date=11 February 2010 }}) 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.{{cite web|url=http://limerickslife.com/limerick-bacon-factories/|title=Limerick Bacon Factories and Bacon Production|date=16 July 2012}}
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.{{cite book | last1 = Murphy | first1 = John | title = Limerick Ham | work = A Little Irish Cookbook | publisher = Appletree Press | date = 24 Jan 1998 | url = http://www.irelandseye.com/aarticles/culture/recipes/cooking/ham.shtm | access-date = 2010-07-22 | isbn = 978-0-86281-166-2}}
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.
See also
References
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{{Irish cuisine}}
{{Ham}}
{{Bacon-stub}}
{{Ireland-stub}}