Ballymaloe-Style Mustard & Honey Glazed Bacon Loin with Cabbage – Authentic Ireland Recipe
County Cork farmhouse classic glazing savory bacon steaks with tangy mustard over sweet buttered cabbage.
- Country of Origin
- 🇮🇪 Ireland (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thick-cut bacon/gammon steaks, Buttered savoy cabbage ribbons, Parsley potatoes, Coarse whole-grain mustard, Honey/brown sugar glaze
Ingredients for Ballymaloe-Style Mustard & Honey Glazed Bacon Loin with Cabbage (4 Servings)
- 1.25 lbs (or 2.5 cups) thick-cut bacon/gammon steaks, prepped into bite-sized pieces
- 1.5 cups buttered savoy cabbage ribbons, washed and trimmed
- 1 cup parsley potatoes
- 1 medium onion and 3 cloves garlic, finely minced with coarse whole-grain mustard
- 1.5 tbsp traditional Ireland seasoning (honey/brown sugar glaze, cloves, thyme)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coarse whole-grain mustard for 2–3 minutes until softened and fragrant.
- Add thick-cut bacon/gammon steaks and buttered savoy cabbage ribbons along with honey/brown sugar glaze, cloves, thyme, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with parsley potatoes and serve straight from the skillet.