Bacon and Cabbage

Bacon and cabbage twist1 Bacon and cabbage twist1

Signature Taste Rhubarb Glazed Loin of Bacon with Colcannon potato cakes


4 people 80 minutes 20 minutes



Signature Taste Rhubarb Glazed Loin of Bacon with Colcannon potato cakes


Prep time ; 20 minutes

Cooking time ; 80 minutes


Here is my twist on how to get the best of Irish produces for our national Bacon and cabbage !

Transforming colcannon mash into a potato cake, Using WildAbout rhubarb Syrup for a delicious glaze, adding some ham liqueur to the parsley sauce and some crispy signature Taste streaky bacon! Perfect Saint Patrick day dinner!


Serves 4 - 6


1.4kg Signature Taste Hampshire Ham Fillet

1 carrot

1 onion, studded with 2 cloves

1 sprig rosemary

2 sprigs thyme


To serve ;

100g Signature taste Maple Streaky Bacon


Glaze :

4 tbsp Wildabouts Rhubarb syrup

4 tbsp Wildabouts honey

2 tbsp brown sugar


Colcannon potato cakes

400g SuperValu Signature Tastes Smooth & Creamy Potato Mash (400 g)

100g SuperValu Savoy cabbage, shredded

60g Butter

75g flour

1 egg

Salt & Pepper


Parsley Sauce:

25g butter

25g flour

150ml ham cooking liqueur

200ml Milk

2 tbsp parsley, chopped

Salt and pepper



Place the ham into a large saucepan and cover with water.  Add the carrot, onion and herbs. Bring slowly to the boil, then simmer for 40 minutes per kg .


Preheat the oven to 180˚C.

Meanwhile, prepare the potato cakes. In a sauté pan, warm the butter and add the  shredded cabbage. Sauté for 2-3 minutes until just softened. remove from the heat and transfer in a bowl with the mash potato. Add the flour and egg to the mix. Season well. Combine well and shape into 4-6 potatoes cakes. keep refrigerated until needed.


Place the rhubarb syrup, honey in a pan and  simmer gently for a minute or so to warm up and combine.


Remove the ham from the cooking liqueur and place the ham in a small roasting tin.

Brush all over with the glaze and sprinkle with extra brown sugar.

Roast for 15-20 minutes until completely heated through and well glazed, basting occasionally.


Then, prepare the parsley sauce.  Melt the butter slowly in a small saucepan. Add in the flour and mix until combined. Cook on a low heat for one minutes to take the taste of the flour away. Gradually whisk in the ham cooking liqueur and milk and continue to stir until it comes to the boil again. Cook on a medium heat for 2 - 3 minutes. remove from the heat and parsley. Check the seasoning and keep warm covered until required.


In the meantime, warm up a sauté pan and drizzle some oil. Add the streaky bacon and crisp up for 2-3 minutes. Keep warm aside.

In the same pan, add some butter and add the colcannon potato cakes.  gently cook for 2-3 minutes on each sides until warm and coloured. keep aside.

Once the ham is glazed, bring the saucepan with the cooking liquid to simmer and add 4 cabbage leaves. Simmer for 2 minutes until just softened, remove from the heat and keep warm aside.


Place a potato cake on the base, add the cabbage leaves, sauteed cabbage, Slices of the ham, crispy streaky bacon and drizzle with ham parsley sauce.


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