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Bookmark Recipe

Glazed Loin of Smoked Bacon

If you can’t get a smoked loin of bacon don’t worry, just use an unsmoked loin.

8 people
1 h 40 min
Nutrition per serving
  • kcal
    496kcal
  • protein
    36g
  • iron
    2.3mg
  • carbs
    28g

Ingredients

    • 1½ kg loin of smoked bacon
    • 1 bay leaf
    • 1 teasp. peppercorns
    • A dash of vinegar
    • 1 onion, peeled and chopped
    • 1 tablesp. mustard
    • Zest of 1 orange
    • 1 tablesp. soy sauce
    • 2 tablesp. cider vinegar
    • 1 teasp ground ginger
    • 2 tablesp. brown sugar

Smoked Bacon

    • 1½ kg loin of smoked bacon
    • 1 bay leaf
    • 1 teasp. peppercorns
    • A dash of vinegar
    • 1 onion, peeled and chopped

Glaze

    • 1 tablesp. mustard
    • Zest of 1 orange
    • 1 tablesp. soy sauce
    • 2 tablesp. cider vinegar
    • 1 teasp ground ginger
    • 2 tablesp. brown sugar

Method

Copy Text

Place the bacon in a large saucepan along with the bay leaf, peppercorns, vinegar and onion and cover with cold water. Put a lid on the saucepan and bring to the boil.

Then reduce the heat and gently simmer for about an hour - allow 20 minutes per ½ kg. When the bacon is cooked take it out of the saucepan and place in a roasting tin lined with parchment paper or tin foil.

Heat the oven to Gas Mark 7, 220°C (425°F). Allow the bacon to cool while you make the glaze. In a small bowl mix together the mustard, orange zest, soy sauce, cider vinegar, ginger and brown sugar.

Remove the rind from the joint and score the exposed fat with a sharp knife to form a diamond pattern. Spread the mixture over the joint.

Place it in the oven for 20-25 minutes, basting with the glaze a couple of times until the fat is crisp and golden.

Slice and serve with creamy mashed potatoes and leeks that have been cleaned, sliced and sautéed in a little butter.

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Method

Copy Text

Place the bacon in a large saucepan along with the bay leaf, peppercorns, vinegar and onion and cover with cold water. Put a lid on the saucepan and bring to the boil.

Then reduce the heat and gently simmer for about an hour - allow 20 minutes per ½ kg. When the bacon is cooked take it out of the saucepan and place in a roasting tin lined with parchment paper or tin foil.

Heat the oven to Gas Mark 7, 220°C (425°F). Allow the bacon to cool while you make the glaze. In a small bowl mix together the mustard, orange zest, soy sauce, cider vinegar, ginger and brown sugar.

Remove the rind from the joint and score the exposed fat with a sharp knife to form a diamond pattern. Spread the mixture over the joint.

Place it in the oven for 20-25 minutes, basting with the glaze a couple of times until the fat is crisp and golden.

Slice and serve with creamy mashed potatoes and leeks that have been cleaned, sliced and sautéed in a little butter.

Glazed Loin of Smoked Bacon