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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Limerick ham ： ウィキペディア英語版 Limerick ham Limerick ham ((アイルランド語:Liamhás Luimnigh)〔()〕) is a particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland. The main manufacturers were O'Mara. Matterson, Shaws and Denny 〔http://limerickslife.com/limerick-bacon-factories/〕 ==Preparation== 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. After purchase, a Limerick ham is typically steeped in cold water overnight. Cooking involves boiling in cider, then baking on a very high heat to crisp the fat.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Limerick ham」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.