Limerick ham () is a particular method of preparing a joint of
ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...
within the
cuisine of Ireland
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has evolved from centuries of social and political change and the mixing of different cultures, predominantly with those from nearby ...
. The method was originally developed in
County Limerick
"Remember Limerick"
, image_map = Island_of_Ireland_location_map_Limerick.svg
, subdivision_type = Country
, subdivision_name = Republic of Ireland, Ireland
, subdivision_type1 = Provinces of Ireland, Province
, subd ...
,
Ireland
Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Grea ...
. The main manufacturers were O'Mara. Matterson, Shaws, and Denny.
Preparation
Traditionally, the initial stage in the preparation of a Limerick ham is to
smoke
Smoke is a suspension of airborne particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-produc ...
it over
juniper branches. After this stage, the whole
haunches,
ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...
s, and other cuts are distributed to
butchers
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishm ...
, who usually divide these large cuts into smaller portions and may
cure the meat prior to sale.
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
*
List of hams
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork."Bacon: Bacon a ...
*
List of Irish dishes
References
Irish cuisine
Pork dishes
Ham
Bacon
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