Baked Limerick Ham (Serves Many)

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 35mins
SERVES: 12-20

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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