Glazed Loin of Boiling Bacon with Cranberry-Cumberland Sauce


A Seasonal Twist on an Irish Favorite

You might have tried Boiling Bacon before, but you’ve never experienced Boiling Bacon like this. Using traditional cures and spices imported from Ireland, Tommy Moloney’s aims to deliver the most authentic Irish culinary experience in America. 

We are always on the lookout for ways to push recipes and flavors forward, without forgetting the tradition we come from. 

We Love Boiling Bacon

There is nothing more iconic in Irish cuisine than boiling bacon (Okay, maybe there is something more iconic). Americans are accustomed to crispy bacon, fried up in a pan but where that delicious take on the breakfast favorite is in the tenderness of the meat. Experts agree that using water to prepare bacon removes excess salt and fat. Additionally, it makes it much more difficult to burn the meat.

So, when you’re looking to slow down and appreciate every step of the process, it’s time to serve up a lean roast of boiling bacon.

“The Best of All Sauces”

What is Cumberland Sauce?

Cumberland Sauce is traditionally made with redcurrant jelly and port wine. First made over 200 years ago, there is a small debate of where the sauce comes from. There are two prevailing theories about its origin. Many believe Cumberland Sauce is named for the historic county of Cumberland in northwest England. Others claim it was named to honor the British royal, Ernest Augustus, who was the Duke of Cumberland at the time of its invention.

Why Cumberland Sauce? 

We’ll let the famed food writer Elizabeth David succinctly explain: “It is the best of all sauces for cold meat.” 

While Cumberland Sauce is a year round addition to many dishes—pork, ham, beef—we are going to add whole cranberries for a seasonal twist. The tart flavor served over warm, roasted meat is a perfect meal to enjoy on a cold, mid-winter night.

Whatever it’s called and whenever you enjoy it, there’s no debate that Cumberland Sauce tastes great with Tommy Moloney’s Boiling Bacon. Try it for yourself with this recipe courtesy of our friend Margaret M. Johnson.

Ingredients for Cranberry-Cumberland Sauce

-Thinly pared zest and juice of ½ orange

-Thinly pared zest and juice of ½ lemon

-1 cup whole berry cranberry sauce

-1 teaspoon Dijon mustard

-¼ teaspoon ground ginger

-¼ cup port wine

-½ cup redcurrant jelly

Ingredients for the Boiling Bacon

-3 lb pack of Tommy Moloney’s Boiling Bacon

-1 tablespoon Dijon mustard

-1 tablespoon brown sugar

How to Make the Cranberry-Cumberland Sauce

1. Place the orange and lemon zest into a small saucepan, cover with cold water. Bring to a boil, then reduce heat to simmer; cook for about 5 minutes, or until soft. Drain; set aside.

2. Squeeze the orange and lemon juice into a medium saucepan over medium heat. Stir in cranberry sauce, mustard, ginger, port, and redcurrant jelly. Cook for 10 to 15 minutes, or until mixture thickens; stir in reserved zest. Set aside.

How to Make the Boiling Bacon

1. Place the Tommy Moloney’s Boiling Bacon into a large saucepan; cover with cold water. Bring to a boil, then reduce heat to simmer; cook for about 1 hour, or until tender.

2. In a small bowl, combine mustard and brown sugar; set aside.

3. Preheat oven to 350ºF. Transfer bacon to a small roasting pan, reserving ½ cup of cooking liquid. Brush top of bacon with mustard mixture.

4. Add reserved cooking liquid to pan. Spread half the sauce over the bacon; roast for 10 to 15 minutes longer, or until heated through and glazed.

5. Remove bacon from oven; let rest for 10 minutes before carving into slices.

6. Serve with remaining sauce.

A Taste of Home with Tommy Moloney’s

When you’re craving the flavors of Ireland, no one has you covered quite like Tommy Moloney’s. Our premium meats and puddings are made with recipes handed down through generations. Order Tommy Moloney’s and experience the Taste of Home today. 

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