Limerick ham (Irish: Liamhás Luimnigh) is a particular method of preparing a joint of ham within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland. The main manufacturers were O'Mara. Matterson, Shaws and Denny.
Traditionally, the initial stage in the preparation of a Limerick ham is to smoke it over juniper branches. After this stage, the whole haunches, hams, and other cuts are distributed to butchers, who usually divide these large cuts up into smaller portions and may cure the meat prior to sale.
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