Glazed Bacon joints, ready to cook

1 tablespoon treacle

3 tablespoons brown sugar

1 tablespoon prepared French mustard

1 tablespoon rum

1 tablespoon orange juice

Place the bacon joints in a large saucepan and cover them with cold water.

Place the pan over high heat and bring the water to the boil.

Reduce the heat to low, cover the pan and simmer for 1 hour, adding more water from time to time if necessary.

Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).

Remove the pan from the heat and lift the bacon out of the pan. If the bacon has not been skinned, remove the skin at this stage. Place the joints on a rack in a roasting tin.

In a medium-sized mixing bowl, com-bine the treacle , brown sugar, mustard, rum and orange juice. Pour the mixture over the fat on the joints.

Place the roasting tin in the oven. Bake for 15 to 20 minutes, basting frequently.

Remove the bacon joints from the oven and transfer them to a warmed serving dish. Serve at once.

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