It’s hard not to start cooking with Guinness around St. Patrick’s Day. It is a very versatile brew, lending itself to sweet and savory recipes. And as the old ads say, it makes you stronger! I love this simple glaze and think thick slices of Irish bacon are the perfect vehicle for it. Irish bacon is similar to Canadian bacon and more like ham than our “streaky” bacon, so a couple of slices makes for a nice change at dinner, or breakfast. I find it at natural food and upscale markets, but sliced Canadian bacon or thickly sliced ham will work as well.
Serve this sticky bacon with a large portion of Colcannon, which is traditionally served with a large pat of butter, but a drizzle of this glaze over the top is pretty good too. Or pair it with Champ, if cabbage is not your thing.
This recipe makes more glaze than you will need, but it will keep, cooled in an airtight jar, for a week or so and can be used to glaze grilled chicken, burgers or a meatloaf, so it’s nice to have around to extend the St. Patrick’s Day celebration.
Guinness Glazed Irish Bacon
1 (12-ounce) bottle Guinness stout
1 ¼ up light brown sugar
¼ cup honey
½ teaspoon English mustard powder
8 ounces sliced Irish bacon or Canadian bacon (about 8 slices)
Pour the Guinness into a high-sided saucepan and leave until the foam settles. Stir in the brown sugar, honey and mustard powder and bring to a boil over medium high heat. Watch carefully and stir frequently as this can easily boil over. Just when it hits the boil, reduce the heat to medium -low and cook, stirring often, until the glaze is reduced by half., about 20 – 25 minutes. Remove from the heat. It will thicken a little as it cools.
Cook the bacon slices in a non-stick skillet over medium-high heat until just beginning to brown, flip and brown the opposite side. Spoon about 1 Tablespoon of glaze over each slice and cook a few more minutes until the bacon is nicely glazed and syrupy. Serve immediately, with a little extra glaze spooned over if you like.