The shape of loin of bacon is perfect for easy carving and it makes a nice change from traditional ham.
What you need
1.4kg (3lb) loin of bacon
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
A few black peppercorns
1 bay leaf
2 fresh thyme sprigs
1 tbsp English mustard
1 tbsp Demerara sugar
2 tbsp redcurrant jelly
2 tbsp port
2 tbsp fresh redcurrants
Salt and freshly ground black pepper
1Place the bacon joint in a large pan and cover with cold water. Add the onion, carrots, celery, peppercorns, bay leaf and thyme. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g (1lb).
2 Preheat the oven to 200°C/400°F/gas 6. Remove the cooked bacon joint from the pan and reserve the liquid. Carefully cut the rind from the loin of bacon and score the remaining fat in a criss-cross fashion. Place in a small roasting tin and spread with the mustard and then sprinkle the sugar on top.
3 Pour 150ml (1/4 pint) of the reserved liquid into the roasting tin (keep the remaining liquid for soup). Place in the oven and roast for 20 minutes, until the fat is nicely glazed and the bacon is completely heated through.
4 Remove from the oven and transfer to a warmed plate to rest, covered loosely with foil. Place the roasting tin directly on the heat and whisk in the redcurrant jelly, port and redcurrants. Simmer for a couple of minutes, until you have achieved a good, rich consistency. Season to taste. To serve: carve the rested glazed loin of bacon and arrange on plates with a little of the redcurrant sauce spooned on top.