Glazed Loin of Irish Bacon Homemade parsley sauce

Glazed Loin of Irish Bacon Homemade parsley sauce

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Course Main Course
Cuisine Irish
Servings 4


Glazed Loin of Bacon:

  • 900 g loin of bacon
  • 1 carrot halved
  • 1 onion halved
  • 2 tbsp parsley
  • 1 tbsp mustard
  • 4 tbsp honey
  • 100 ml cider
  • 4 tbsp marmalade

Roast potatoes

  • 6 rooster potatoes cut into chunks
  • 50 g sunflower oil
  • Salt and Pepper to season

For the parsley sauce:

  • 25 g butter
  • 25 g flour
  • 300 ml milk
  • 100 ml cooking bacon liquor optional
  • 2 tbsp chopped fresh parsley
  • 1 tsp mustard optional


  • Place the loin of bacon in a large pan with 2 carrots, an onion, and some herbs. Cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender. Keep some cooking liquor for the parsley sauce.
  • Preheat the oven to 180C.
  • Then, place the potatoes in a sauce pan and cover with cold water. Bring to the boil, and simmer for 5 minutes or until part-boiled when pierced with the tip of a sharp knife.
  • Drain the water, shake the potatoes in the pan to fluff them and transfer on a roasting tin with some oil. Toss the potatoes in the fat and season well. Place in the oven and roast for 45 minutes until well coloured. keep aside warm.
  • Prepare the glaze. In a pan with the honey, mustard., marmalade and cider, then heat gently until dissolved. Remove the loin of bacon from the water.
  • Place the loin of bacon in a small roasting tin and brush all over with the glaze, pouring any remainder around the loin. Roast for 25-30 minutes until completely heated through and coloured, basting occasionally.
  • While waiting for the bacon to be coloured, prepare the parsley sauce.
  • Melt the butter in a small saucepan, then add the flour and mix until combined. Cook on a low heat for 1 minute to take the taste of the raw flour away.
  • Gradually whisk in the milk and continue to stir until it comes to the boil again. Cook on a medium heat for 2 to 3 minutes, then remove from the heat and add the ham liquor and parsley. Check the seasoning and keep warm, covered, until required.
  • Remove the bacon from the oven and leave in a warm place for a few minutes.
  • To serve, carve the bacon into slices, and serve with the roast potatoes, sauteed broccoli and warm parsley sauce.
Keyword bacon, irish, Kevin Dundon, Sauce

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