Baked Limerick Ham Serves Many Recipes

BOOKMAKER'S SANDWICH

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.

BAKED LIMERICK HAM (SERVES MANY)

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).