My Dad's Limerick Ham
A traditional dish in Ireland, it is usually made with a whole ham but our family uses just the butt portion unless we use a whole semi-boneless ham. This recipe has been handed down in our family for more than 30 years.The orange juice was my addition and I doubt you’d find it used in Ireland but it is a nice twist to the recipe which can be left out if you desire. Warning this ham is addictive and once you’ve eaten one prepared this way an ordinary baked ham just won’t do. You may substitute 1 tablespoon of pickling spices for the bay and cloves; whether you tie them up or just toss them in is left up to you as a person choice.
Total Steps
9
Ingredients
12
Tools Needed
4
Ingredients
- 6 pounds cured ham
- 0.5 cup cider vinegar
- as needed apple cider
- as needed water
- 1 small onion, peeled
- 2 bay leaves
- 6 cloves
- 8 tablespoons brown mustard
- 8 tablespoons brown sugar
- as needed whole cloves
- 6 ounces frozen orange juice, thawed(optional)
- 1 tablespoon pickling spices(optional)
Instructions
Step 1
Place ham in a large stock pot and cover with a mixture of apple cider and water. Add cider vinegar, 6 cloves, bay leaves, and onion.
Step 2
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes per pound until the meat begins to pull away from the bone.
Step 3
Remove from heat and leave the ham soaking in the pot for 2 hours.
Step 4
Preheat oven to 350°F. Remove ham from the pot, carefully remove the heavy skin, and place the ham in a roaster. Score the fat in a crisscross pattern.
Step 5
Reserve 1/2 to 1 cup of the cooking liquid (stock) if using orange juice.
Step 6
Mix brown mustard and brown sugar together to form a paste.
Step 7
Rub or pat the mustard mixture evenly over the ham. Stick whole cloves into the ham fat.
Step 8
Mix the thawed frozen orange juice and 1/2 to 1 cup of the reserved stock together, then pour around the ham in the roaster.
Step 9
Bake for 30 minutes or until the ham begins to brown.