Limerick ham is a special way of preparing a leg of pork. Traditionally, the ham is smoked over juniper branches, then left in cold water overnight before it is ready to be cooked. Most commonly, the ham is boiled in cider, then baked on high heat in order to become crispy and crunchy on the exterior.

Once it is properly cooked, the ham is often served with various sauces on the side, such as horseradish and mustard sauce or cider cream sauce.