1.1 kg (2 1/2 lb) bacon hock
1 small carrot, peeled
1 small onion, skinned
1 bay leaf
30 ml (2 tbsp) lemon marmalade
30 ml (2 tbsp) demerara sugar
10 ml (2 tsp) lemon juice
dash of worcestershire sauce
25 g (1 oz) salted peanuts, chopped
1 small carrot, peeled
1 small onion, skinned
1 bay leaf
30 ml (2 tbsp) lemon marmalade
30 ml (2 tbsp) demerara sugar
10 ml (2 tsp) lemon juice
dash of worcestershire sauce
25 g (1 oz) salted peanuts, chopped
method
1. Put the bacon into an ovenproof casserole with the carrot, onion, bay leaf and enough water to come halfway up the joint. Cover and cook at 180°C (350°F) mark 4 for about 2 1/4 hours.
2. Remove the bacon, carefully cut off the rind and score the fat.
3. Combine the marmalade, sugar, lemon juice and Worcestershire sauce. Spread over the surface of the joint and sprinkle on the chopped peanuts.
4. Put the joint into a roasting tin. Raise the oven temperature to 220°C (425°F) mark 7 and return the joint to the oven for a further 15 minutes to glaze.
2. Remove the bacon, carefully cut off the rind and score the fat.
3. Combine the marmalade, sugar, lemon juice and Worcestershire sauce. Spread over the surface of the joint and sprinkle on the chopped peanuts.
4. Put the joint into a roasting tin. Raise the oven temperature to 220°C (425°F) mark 7 and return the joint to the oven for a further 15 minutes to glaze.
serving amount
serves 6
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