Glazed Loin of Bacon


Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This recipe turns bacon into a feast—grand enough for any dinner party. It is particularly good served with Tomato Fondue, Piperonata, Colcannon or Ulster Champ.


  • 4–5 lbs (1.8–2.25 kg) best-quality loin of bacon, either smoked or unsmoked, off the bone
  • 1 small tin (14 ozs/400 g) of pineapple
  • ¾ lb (340 g/ cups) brown Demerara sugar
  • 20–30 whole cloves approx.


Cover the bacon in cold water and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water; in this case it is preferable to discard the water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover the bacon with hot water and then simmer until almost cooked. Allow 15 minutes approx. to the pound. Remove the rind, cut the fat into a diamond pattern and stud with cloves. Blend brown sugar to a thick paste with a little pineapple juice, 3–4 tablesp. approx. Be careful not to make it too liquid. Spread this over the bacon. Bake in a fully preheated hot oven, 250°C/475°F/regulo 9, for 20–30 minutes or until the top has caramelised. While it is glazing, baste with juices every few minutes.

This is delicious on a cold buffet when cooked the same day. Cold buffet food is best freshly cooked and not too cold. Glazed Loin of Bacon may be served hot or cold.

The recipes for Piperonata, Colcannon and Buttered Cabbage respectively.