Cooking Instructions

Traditional Irish Breakfast
Traditional Irish Fresh Ham
Corned Beef

Traditional Irish Breakfast

• 8 slices of Tommy Moloney's Traditional Irish Rashers (bacon)
• 8 links Tommy Moloney's Traditional Irish Sausages
• 8 slices of Tommy Moloney's Traditional Black Pudding
• 8 slices of Tommy Moloney's Traditional White Pudding
• 4 eggs
• 4 Medium size tomatoes

Over low heat, sauté the Tommy Moloney's rashers, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note that Tommy Moloney's bacon is not cooked crisp hard. Place sausages in pan with a little butter and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be grilled instead of being fried. Cook eggs to order.

Traditional Irish Fresh Ham

Wash ham thoroughly in warm water. To reduce saltiness, soak ham in cold water for 2 – 4 hours prior to cooking. Changing the water during soaking will aid in drawing salt from the ham. If a milder salt flavor is desired, soak ham for 12 hours.

• Place ham skin side down in a pot and cover with cool water
• Bring water to 195F (simmering, not boiling)
• Cook approximately 25 minutes per pound or until 160F internal temperature
• Add water as needed to keep ham covered
• When done, take ham from the pot. While the ham is still warm, remove skin and fat as desired
• If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in oven at 390F until brown (approximately 15 minutes).

Corned Beef

• Put 3 to 4 lbs of Tommy Moloney's corned beef in a pot and cover with water
• Bring to boil and cook for 150 minutes or 158f internal

If you have any additional questions, please call our customer service center at (800) 431 6365.