Baked Limerick Ham Serves Many Recipes

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).

ALWAYS JUICY BAKED HAM

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk beer, brown sugar, and Dijon mustard together in a bowl.
• Place ham cut side up in a large roasting pan; pour beer mixture over ham.
• Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
• Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil.
• Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
• Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.