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Glazed loin of bacon with champ mash


Glazed loin of bacon:

  • 900 grams Irish loin of bacon (called Canadian bacon loin)
  • 2 tablespoons Irish mist
  • 4 tablespoons honey
  • 100 milliliters Irish cider
  • 6 slices streaky bacon, crispy to garnish
  • 8 small Savoy cabbage leaves, trimmed down into cups
  • Salt and freshly ground black pepper

Champ mash:

  • 5 – 6 large potatoes, peeled
  • 60 milliliters buttermilk
  • 60 grams butter
  • Salt and pepper
  • 100 grams scallions, shredded


  1. Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for one hour until completely tender.
  2. Preheat the oven to 180C/350F/Gas 4. Place the Irish Mist in a pan with the honey and cider, then heat gently until dissolved. Remove the loin of bacon from the water and leave until cool enough to handle, then trim away the rind and excess fat.
  3. Place the loin of bacon in a small roasting tin and brush all over with the glaze, pouring any remainder around the loin. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
  4. Meanwhile bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender. Drain in a colander and return to the saucepan.   Add the butter and buttermilk and mash using a potato masher.  Add the scallions and season well with salt and pepper.
  5. Remove the bacon from the oven and leave in a warm place for at least ten minutes. Blanch the cabbage cups in a pan of boiling salted water until just tender but still holding their shape. Drain well and toss in the remaining knob of butter. Season to taste.
  6. Slice the bacon and place on a bed of champ mash, and drizzle with apple cider sauce and cheesy mornay.
  7. Serve immediately.

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