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.
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
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.
© 1990 Darina Allen. All rights reserved.