Saturday, June 15, 2013

Glazed bacon with red currant sauce

Here's one of many Irish recipes that I will be adding to the site for all to enjoy. Glazed bacon (ham) with red currant sauce is a fairly easy dish and believe me it tastes fantastic! So without any more delay lets get down to business shall we.               

3lbs. smoked shoulder                                                     Serves 4-6
1 tablespoon mustard
1 tablespoon brown sugar
2/3 cup reserved boiling liquid

1. Place smoked shoulder in a large pan and cover with boiling water
2. Bring to a boil then cover and reduce heat to a simmer
3. Cook until fork tender about 60-75 minutes skimming the foam occasionally
4. Preheat oven to 400 degrees and transfer shoulder to a roasting pan
5. Strain and reserve boiling liquid, cut off the rind and score the fat
6. Combine the mustard and brown sugar in a bowl and spread over the meat
7. Add 2/3 cup of the boiling liquid to the roasting pan and bake for 20 minutes adding more if needed
8. Transfer to a serving plate and keep warm

Red Currant Sauce
2/3 cup boiling liquid
2 tablespoons red currant jelly
2 tablespoons port wine
2 tablespoons fresh red currants (optional)

1. Pour the 2/3 cup boiling liquid into a small sauce pan
2. Add jelly, port, and red currants if you have them
3. Cook over a medium heat until thick, usually about 10 minutes
4. To serve slice the meat and pour sauce over it.

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