Limerick Ham

1½-2kg (3-5lb) Ham
Cider to cover
225g (8oz) Brown Sugar
1 tsp Mustard
20 Whole Cloves

Cover the ham with cold water and bring slowly to the boil.
Drain and cover with cider.
Bring this just to the boil and lower the heat.
Simmering for 40 minutes per 1kg (2lb).
Remove from the heat and allow to stand in the liquid for 30 minutes.
Remove from the liquid, skin and score the fat with a sharp knife in a diamond pattern.
Mix the sugar and mustard and rub well into the surface of the ham.
Stud with whole cloves.
Pre-heat oven to 200°C; 400°F: Gas 6
Bake in a pre-heated oven for a further 20 minutes per 1kg (2lb).

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Limerick Ham

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