Boiled Bacon Recipes

HARTSON'S BACON - BOILED [AMAZINGLY SIMPLE AND QUICK]

Steps:

• Add 6 slices of uncooked bacon to deep pan.
• Add 1/2 cup water to pan (may add more or less; just cover the bacon). Bacon will move with your fingers easily to position next to each other.
• Cook on high setting until water boils rapidly.
• Reduce heat to medium-high until water is boiled from pan.
• Reduce heat to medium-low; flip bacon.
• Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing.
• Drain on paper towel.
• Serve as desired.

BOILED CABBAGE

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

BOILED BACON

Steps:

• Soak the gammon for 24 hours, changing the water several times. Once soaked, rinse the gammon in cold water and place in a stock pot with water to cover. Bring to the boil and refresh under cold water. Now the gammon, along with the bouquet garni, can be topped once more with cold water just to cover, covered with a lid and brought to a simmer. Cook with the lid ajar for 2 1/2 hours. The meat will be so tender and succulent to eat. The vegetables and potatoes will need to be added during the cooking process. Here's the method.
• 45 minutes before the meat has finished, the potato quarters can be added. this gives them plenty of time to begin to break, slightly thickening the liquor. Place the button onions in a saucepan of cold water and bring to the simmer. Drain. Melt a knob of butter in a frying pan and saute the onions until well coloured. These can now be added to the soup, giving it a slightly 'roasted' flavour. The carrots can also be added.
• After the gammon's cooking time, cover with a lid and leave to rest for 10-15 minutes. Return to a gently simmer, remove the bouquet garni and add the 50g (2oz) of butter and chopped herbs. Check for seasoning and the 'meal' is ready to offer to to the family. The gammon will'carve' with a spoon, and can be served in a large bowl in the centre of the table. Allow people to help themselves and serve with plenty of fresh crusty bread to soak up the stock.
• Tip
• If using chicken or rabbit, the cooking time can be reduced to 1-1 1/2 hours. Many other vegetables can be added - cauliflower, swedes, turnips, mushrooms, cabbage, sprouts, broccoli and peas. If using green vegetables, cook seperately to maintain their colour and add just before serving.

BOILED CABBAGE WITH BACON

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

BOILED BACON WITH PARSLEY SAUCE (FRESH HAM)

Steps:

• Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat.
• Remove ham and drain water (you are trying to remover salt).
• Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat.
• Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes.
• Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley.
• Once the meat is done, remove the rind (skin) and excess fat; slice.
• Serve the sliced meat with the parsley sauce.

BOILED BACON WITH CABBAGE & CARROTS

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.