891. HONEY-GLAZED BACON with APPLE-WHISKEY SAUCE

serves 4 to 6


loin of bacon or smoked shoulder, about 3 pounds
2 celery stalks
1 carrot, peeled and chopped
1 to 2 bay leaves
1 teaspoon black peppercorns
1 tablespoon whole-grain mustard
1 tablespoon honey

Apple-Whiskey Sauce

1 tablespoon butter
3 apples, cored, peeled, and sliced
1/4 cup reserved liquid (above)
2 tablespoons Irish whiskey
3 tablespoons light cream or half-and-half
1 tablespoon minced fresh tarragon
salt and freshly black pepper to taste

In a large pot of cold water, combine the bacon or smoked shoulder, celery, carrot, bay leaves, and peppercorns. Bring to a boil, then cover and reduce heat to a simmer. Cook until fork tender, 60 to 75 minutes, skimming the water occasionally to remove foam.

Preheat the oven to 400°F. Transfer the bacon or shoulder to a roasting pan. Strain and reserve the liquid. Cut off the rind and score the fat. Combine the mustard and honey in a small bowl and spread over the meat. Add 2/3 cup of the reserved broth to the roasting pan and bake for 20 minutes. Add more broth if necessary during cooking. Transfer to a serving plate.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the apple slices and cook until golden, about 5 minutes. Add 1/2 cup of the reserved broth or stock, the whiskey, and cream, and boil, stirring constantly, until the sauce begins to thicken, 3 to 5 minutes. Add the tarragon and season with salt and pepper. To serve, slice the meat and serve with the sauce.


courtesy of: Margaret Johnson, Irish Abroad: Irish community and news worldwide, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8, Ireland