Traditionally, Limerick ham was smoked using a special recipe in which juniper berries and branches were added to the fire to produce the distinctive flavour. In the following recipe adapted from a variety of sources, the flavour is captured by scoring the ham and imbedding a mixture of berries and gin into the cuts.
One fully-cooked cured ham*
1/4 cup juniper berries; if using dried berries, soak until soft
1 1/2 cups French-style mustard
1 cup gin
1 cup brown sugar
Preheat oven to 350 degrees F
Score the ham to a depth of 1/2 inch on all sides
Rub the softened berries into the cuts
Blend the gin, brown sugar and mustard and coat the ham with this mixture on all sides
Cover with foil and bake until heated through (about ten minutes per pound)
Remove foil and bake until skin is crisp
From time to time baste with the liquid from bottom of pan.
*Not a salted, country-style ham; while any smoked ham will work with this recipe, Irish cured ham is available. An 8-lb joint can be ordered on line, but please note that this ham requires cooking.