Don’t forget to soak the bacon joint for at least 8 hours in order to get rid of the excess salt it exudes from the brining process.
Serves 4 to 6
Active Time – 1 ½ hours, Cooking Time – 3 hours
Rinse bacon joint well and place in large stockpot with all ingredients except cabbage. Pour just enough cold water to cover ingredients and bring to a boil. Reduce heat to simmer and cook for 2½ hours, being sure to occasionally turn bacon and add additional water, if necessary.
Don’t forget to soak the bacon joint for at least 8 hours in order to get rid of the excess salt it exudes from the brining process.
Serves 4 to 6
Active Time – 1 ½ hours, Cooking Time – 3 hours
Rinse bacon joint well and place in large stockpot with all ingredients except cabbage. Pour just enough cold water to cover ingredients and bring to a boil. Reduce heat to simmer and cook for 2½ hours, being sure to occasionally turn bacon and add additional water, if necessary.
Discard outer leaves of the cabbage and cut into quarters. Add cabbage and cook for another 30 minutes.
Remove cabbage and bacon from pot. Strain liquid and reserve 2 cups for sauce. Remove rind from bacon, if there is one, and slice. Serve with cabbage and sauce.
For the sauce, melt 2 tablespoons butter in pan until foam subsides. Add shallots, season with salt, and sauté over medium heat for 3 to 4 minutes, until tender and slightly brown. Add 1½ cups reserved cooking liquid and mustard. Simmer until stock is reduced by half. Add Jameson Whiskey and cook for 3 to 4 minutes, until alcohol is absorbed. Add remaining butter, sugar and maple syrup and whisk until glaze forms and sauce thickens.
