Friday, October 31, 2008


serves four

2 - 3 kg bacon joint
20 or so cloves

1 tablespoon runny honey
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
1 teaspoon balsamic vinegar

Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process. Mix together the glaze ingredients. Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour. Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot! Place in a pre-heated oven at 200°C (180° C if it is a fan oven). Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.

courtesy of: The Pig Site, 5M Enterprises Ltd., 4 Haywood House, Hydra Business Park, Nether Lane, Sheffield, S35 9ZX, England

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