Baked Limerick Ham Serves Many Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

Steps:

• ---To Make The Vinaigrette---.
• Combine all vinaigrette ingredients in a small bowl and whisk together until thoroughly mixed.
• Shake before using.
• Refrigerated, the vinaigrette will last for about a week.
• ---To Make The Sandwich---.
• Toast the bread or bun under a broiler until light golden brown.
• On one slice of the bread, or one half of the hoagie roll, layer the Limerick ham, then the pepperoni, and then the cheese.
• Return to the broiler and broil until the cheese is melted.
• Remove from the broiler, sprinkle with vinaigrette to taste, and top with lettuce, tomato and the other bread slice or roll half.
• Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• 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).

Steps:

• Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
• Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
• Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
• Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).