Neven's Glazed Loin of Bacon

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  Neven's Glazed Loin of Bacon


Serves 6 


  • 800g-900g loin of bacon or ham joint
  • 4 celery sticks, roughly chopped
  • 2 onions, sliced
  • 1 bunch of fresh thyme
  • 1tbsp black peppercorns
  • Glaze

  • 200ml Highbank Orchard Syrup
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp All Spice
  • 2 Star Anise
  • 50ml Honey
  • 1 tbsp Red Currant Jelly
  • 2-3 tbsp cloves

To Cook

Place the loin of bacon in a saucepan and cover with cold water. Add in the celery, onions, thyme & black peppercorns. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g. This can be cooked a day in advance and allowed to cool and store in the fridge.

Preheat the oven to 170°C (340°F/gas mark 3). Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Stud the diagonal with cloves.

Place all the ingredients into a high sided saucepan. Bring to the boil and allow to boil for 5-6 minutes until reduced to a syrup consistency. If the syrup is too thick, add a tablesppon of water. Transfer to a jar and allow to cool. Use as required. Brush a layer of the syrup all over the bacon loin, reserving the remainder. Cook for 30-40 minutes, brushing over another layer of the glaze every 15 minutes, until it’s all gone. Remove the cooked bacon loin from the oven, transfer to a serving platter and leave to rest for 15 minutes.