Baked Limerick Ham (Serves Many)

1. 1

   For an Alcohol-free version, substitute a 50/50 mixture of apple juice and water for the cider.

2. 2

   Cover the ham with cold water and bring slowly to the boil.

3. 3

   Drain the water and replace it with the cider and return the ham to just before boiling.

4. 4

   Reduce the heat and keep the liquid barely simmering for 20 minutes per pound of ham.

5. 5

   (A 5-lb. ham is simmered for 11/2 hours.) Remove the kettle with the ham from heat and allow to stand in the liquid for 30 minutes.

6. 6

   Remove the ham from the liquid, skin it and score the fat with a sharp knife in a criss-cross, or diamond pattern.

7. 7

   Stud the ham with whole cloves at the points where the cross-cut pattern intersect.

8. 8

   Mix the brown sugar and mustard together and rub well into the surface of the ham.

9. 9

   Bake in a pre-heated oven for an additional 10 minutes per pound at 400 degrees Fahrenheit.

10. 10

    (A 5-lb. ham should be baked 50 minutes.) Serve warm with plain boiled potatoes and brussels sprouts.

11. 11

    Oh, and a shot of Jameson Irish Whiskey (optional).

* Per serving · 4 servings · Values may vary.

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