3 lb (1.3kg) collar of bacon joint
2 bayleaves
Cider
2 bayleaves
Cider
for the glaze
2 level tbsp Demerara (raw) sugar
2 level tsp dry mustard
2 level tbsp thin honey
2 level tsp dry mustard
2 level tbsp thin honey
method
1. Use a saucepan of about the same width as the bacon joint. Place the bacon joint in the pan, add the bayleaves and pour over the cider to cover. (If you use a pan of the correct size, you won't have to use too much cider to cover the meat.)
2. Bring to the boil, cover with a lid or foil and simmer very gently for 20 minutes per lb (450g) plus an extra 20 minutes.
3. When the meat is tender, lift it out of the pan, leave until cool enough to handle, then peel off the skin using a small sharp knife.
4. Score the fat in diamond shapes.
5. Mix together the ingredients for the glaze and spread over the fat.
6. Wrap the lean parts of the bacon in foil, and brown the fat in a very hot oven (450°F [230°C] mark 8) for about 5 minutes or until evenly browned.
Serve either hot or cold.
2. Bring to the boil, cover with a lid or foil and simmer very gently for 20 minutes per lb (450g) plus an extra 20 minutes.
3. When the meat is tender, lift it out of the pan, leave until cool enough to handle, then peel off the skin using a small sharp knife.
4. Score the fat in diamond shapes.
5. Mix together the ingredients for the glaze and spread over the fat.
6. Wrap the lean parts of the bacon in foil, and brown the fat in a very hot oven (450°F [230°C] mark 8) for about 5 minutes or until evenly browned.
Serve either hot or cold.
serving amount
serves 10
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