• 900 g loin of dry-cured Irish bacon
  • 4 tbsp honey
  • 100 ml cider
  • 1 tsp mustard
  • 2 tbsp whiskey
  • 2 tbsp orange marmalade

To serve:

Colcannon mash:

  • 5 – 6 large potatoes, peeled
  • 100g cabbage, shredded
  • 80g butter
  • 50ml vegetable stock or water
  • 60ml Buttermilk
  • Salt & pepper
  • 400ml Parsley sauce, optional


  1. Place the loin of bacon in a large pan and cover with cold water. Place over the stovetop and bring to the boil.
  2. Once boiling, reduce the heat to low and continue to simmer for 1 hour until completely tender.In the meantime, prepare the glaze.
  3. In a small saucepan, bring to the boil the honey, mustard, cider, whiskey, and marmalade.
  4. Boil for 3 minutes until dissolved and combined. remove from the heat. Next, in a second saucepan, place the potato and fill with cold water. Bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender.
  5. Then, In the meantime, warm a sauté pan, over medium heat, add half of the butter and add the cabbage with a dash of vegetable stock. Season well.Sauté for 2-3 minutes until softened. remove from the heat.
  6. Once the potatoes are tender, remove from the heat and drain in a colander.Mash with the rest of the butter and buttermilk using smooth, stir in the cooked cabbage and check the seasoning. Keep aside warm until needed.
  7. Remove the loin of bacon from the simmering water. Preheat the oven to 200˚C.Place the loin of bacon in a small roasting tin and brush all over with the whiskey glaze, pouring any remainder around the loin.
  8. Place in the oven and roast for 10 - 15 minutes until completely heated through and well glazed, basting occasionally if needed.
  9. Remove the bacon from the oven and leave in a warm place for 5-10 minutes to settle the juices.
  10. To serve, carve the bacon into slices, and place on some colcannon mash and some parsley sauce