Limerick Market · Smoked Ham
Limerick Ham
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Limerick's ham-curing reputation was once so strong that its cured hams were shipped and sold internationally as a distinct, sought-after product.
Pork legs are dry-cured, smoked, and traditionally studded with cloves before slow-cooking, then sliced thin for sandwiches or served in thick slabs. Limerick's markets and delis sell it as a defining local cold meat, especially around the Milk Market.
Why it's made this way: Limerick built a major bacon and ham-curing industry in the 18th and 19th centuries, and the city's ham became known as a premium product well beyond Ireland.
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