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BOILED BACON JOINT

BACON AND HAM


1.4kg piece of gammon, collar or forehock bacon


2 medium onions, skinned

2 medium carrots, peeled and thickly sliced

1 bay leaf

4 black peppercorns

Parsley or Onion Sauce, to serve


  1. Weight the joint. To remove the salt, place the joint in a large saucepan with enough cold water to cover, bring to the boil, then discard the water.

  2. Calculate the cooking time allowing 20 minutes per 450 g plus 20 minutes. If the joint is over 4.5 kg, allow 15 – 20 minutes per 450 g plus 15 minutes.

  3. Place the joint in a large saucepan or preserving pan, add the flavouring vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil. Remove any scum with a slotted spoon. Cover and calculate the cooking time from this point.

  4. When the bacon is cooked, ease off the rind and any excess fat and serve hot, sliced, with Parsley or Onion Sauce.
    Serves 6 – 8 


BOILED BACON JOINT

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