Glazed Loin of Bacon

Name: Glazed Loin of Bacon
Yield: serves 12–15
Ingredients: 340 g brown Demerara sugar; 1 × 400 g tin pineapple; 1.8–2.3 kg best-quality loin of bacon, either smoked or unsmoked, off the bone; 20–30 whole cloves approx.

Preparation info

serves
12–15

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

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.

Ingredients

1.8–2.3 kg best-quality loin of bacon, either smoked or unsmoked, off the bone
20–30 whole cloves approx.

Dinner
Supper
Main course
Gluten-free

Method

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 approxi-mately 15 minutes to