Waldrons Bacon/Ham and Cabbage
Waldrons Bacon/Ham & Cabbage
  • Waldrons back bacon joint or ham fillet
  • Dijon mustard
  • Brown Sugar
  • Honey
  • Cabbage
  • Salt and pepper
  • Butter
  • Parley Sauce:
  • ¾ pint milk
  • 25 g butter
  • 25 g flour
  • 1 veg stock cube
  • 1 bunch flat parsley
  1. Cover the bacon joint (a back joint or ham fillet is ideal) in cold water.
  2. Bring to a boil then turn down to gentle simmer and cook for 40-45 minutes.per kg
  3. Bacon is lovely just like this served with some mashed potato and veg. but you can always go a step further…here we go...
  4. Remove from pot and place on baking tray.
  5. Score the fat with a sharp knife.
  6. Brush the bacon loin with the Dijon mustard, then press down the brown sugar on top of the mustard and drizzle with honey.
  7. Place in a pre-heated oven at 180F until golden brown, usually about 15 minutes.
  8. When golden brown leave to rest for 15 mins before carving.
  9. Cabbage:
  10. Cook in the left over bacon stock until soft and tender (usually 5-7 minutes, but may take longer if using spring cabbage and like the bacon it is lovely just like this but you can go a step further to add that something special.
  11. Place the cooked cabbage into a pan and season with salt and pepper.
  12. Stir in 10g of Butter for extra taste
  13. Parsley Sauce:
  14. To make the parsley sauce simply heat up the milk in the microwave to just before boiling point.
  15. In a small saucepan melt the butter, add the flour and allow to cook for 1-2 minutes over a low heat.
  16. Gradually add the hot milk whisking continuously until it reaches a nice sauce consistency.
  17. Crumble in the stock cube and season with salt and freshly ground pepper to taste.
  18. Keep the sauce warm and just before serving add the freshly chopped flat parsley.
  19. ENJOY........


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