forum: Food & Drink

#1 Wed 02 May 07 10:16am


Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

Bacon joint

I have a Bacon joint, I was wondering if any one had any ideas on what i could do with it apart from a roast,

thank you Lindsey

Last edited by purple-jet-blue (Wed 02 May 07 10:16am)

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#2 Wed 02 May 07 10:41am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Before you roast it, put in a large pan of cold water, bring to the boil, throw away water and repeat. This is to reduce the salt, which would otherwise be very pronounced.

When roasting, cur off rind, and score fat in a diamond pattern. STick each diamond with a clove. You might like to glaze the roast at the end of cooking with a little honey, apricot jam or marmalade.

Honey/Mustard Bacon Joint

1 large Bacon joint (either smoked or unsmoked)

Sauce Ingredients
2 tbls runny honey
2 tsp dijon mustard
2 tsp wholegrain mustard
1 tbls lime juice
2 tbls lemon juice
½ tsp chilli powder
4 cloves, crushed or ½ tsp ground cloves
1. Rinse the Bacon under a cold tap, and dry with kitchen towel, then slice the Bacon joint in half to create two smaller joints. Place them in a shallow roasting tin/dish.

2. Thoroughly mix together all the sauce ingredients in a bowl and pour over the Bacon making sure the meat is well covered.

3. If possible, cover with aluminium foil and refridgerate overnight or as long as possible.

4. Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place the meat in the oven, covered with aluminium foil.

5. Cook covered for 30 minutes, remove from the oven and baste the meat in the sauce. Replace and cook covered for another 20 minutes. Baste the meat again and replace in the oven, this time with the foil removed. Cook for a final 10 - 20 minutes until the top is nicely crisp and the meat cooked through.

6. Remove from the oven and serve either hot or leave to cool.

Cook's Tips
Don't worry if you don't have all the ingredients. Any mustard can be used and the lemon and lime juice can be substituted for each other if lacking one. The small amount of chilli powder is used to help bring out the flavours, and provided it is not really hot, its presence will hardly be noticed.

This sauce can also be used on Bacon steaks. Mix the sauce ingredients together with i tsp of cornflour and place in a pan.

Serving Suggestions
This dish can be served immediately from the oven with roast potatoes and freshly cooked vegetables. Alternatively, leave to cool and eat cold with a salad or in a sandwich.

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#3 Wed 02 May 07 10:43am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Boiled Bacon Joint with Champ & Parsley Sauce

1 bacon or ham joint weighing about 1.5-2kg, soaked overnight in cold water
2 medium onions, peeled and halved
2 medium carrots, peeled and halved lengthways
A few sprigs of thyme
10 black peppercorns
1 bay leaf

For the sauce

30g butter
2 shallots, peeled and finely chopped
20g flour
1tsp English mustard
150ml milk mixed with 150ml ham cooking liquid
2tbsp finely chopped parsley
1tbsp double cream
Salt and freshly ground white pepper

For the champ

500g floury potatoes
100ml ham stock
150-200ml milk
1 large bunch of scallions or spring onions
2 tablespoons chopped chives
100g butter, or more if you wish
Salt and freshly ground black pepper

Rinse the bacon joint, put it in a large saucepan with the other ingredients, cover with cold water, bring to the boil and simmer for 2-3 hours (it's hard to put an exact cooking time on this as joints vary in size). A pressure cooker can cut the cooking time by half.

Meanwhile, make the sauce. Melt the butter in a thick-bottomed pan and cook the shallots on a low heat for about a minute until soft. Add the flour and mustard and stir well, then gradually stir in about 100ml of the ham stock (take it from the pot after it has cooked for an hour) and the milk, stirring constantly. Bring to the boil, season with a little salt and freshly ground white pepper and simmer gently for about 20-30 minutes, stirring every so often. The sauce should be quite thick; if not, simmer a little longer. Add the double cream and parsley and simmer for another minute. Reheat the sauce when it's ready to serve; to prevent a skin forming, cover the pan with clingfilm.

To make the champ, boil the potatoes in their skins until tender. When they are cool enough to handle, peel and mash them. While the potatoes are cooling, bring the milk to the boil, add the scallions, remove from the heat and leave to infuse for 3-4 minutes. Add to the mashed potatoes with the chives and butter, season to taste and mix well.

To serve, slice the bacon joint into thickish slices and spoon the sauce over. You can serve the champ on the plate and rest the bacon slices on top before saucing, or serve it separately.

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#4 Wed 02 May 07 10:45am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Bacon with Broad Beans

Serve 4   

A 1kg/2 lb Smoked Bacon Joint e.g. collar
1 Bouquet Garni
1 Onion, quartered
600ml/20fl.oz. Chicken Stock
450g/1lb Broad Beans
50g/2oz Butter
50g/2oz Onion, chopped
50g/2oz Plain Flour


1. Cover the bacon with cold water and soak for 2 hours.

2. Drain the bacon, place in a large saucepan, cover with fresh water and bring to the boil. Pour off half the water and replace with fresh cold water. Add the bouquet garni and onion quarters and simmer for 1 hour.

3. Meanwhile, cook the beans in boiling salted water for 10 minutes. Drain and set aside.

4. Heat the butter in a saucepan and fry the chopped onion until soft and transparent. Mix in the flour and cook for 1-2 minutes without browning. Gradually add the stock stirring all the time and cook until thickened.

5. Add the beans and cook for a further 5 minutes.

6. To serve - cut the bacon into thick slices and serve with the beans.

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#5 Wed 02 May 07 10:48am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Bacon bollito with salsa verde

Bollito misto usually contains several meats (it means ‘boiled mixed’ in Italian), but this bacon version is equally delicious. It is traditionally served with salsa verde.


4 small carrots, peeled and left whole
4 small onions, peeled, with root intact
1.5kg (3lb 5oz) bacon joint, soaked overnight in water and drained
2 celery hearts, quartered through the root end
12 black peppercorns
3 fresh bay leaves
Pared rind of 1 orange, studded with 4 whole cloves
12 parsley stalks
12 new salad potatoes (such as Charlotte) unpeeled
120g (4½oz) podded broad beans (fresh or frozen)
12 baby leeks, trimmed
Salsa Verde, to serve

Put the carrots and onions into a pan large enough to hug the bacon joint and place the bacon joint on top. Add the celery, peppercorns, bay leaves and studded orange rind, then add enough water so that the liquid covers the bacon completely.

Add the parsley stalks to the pan and bring to the boil. Reduce the heat and simmer for 1 hour, skimming off any scum that rises to the top and topping up with boiling water as required to keep the bacon completely covered. Crook the bacon following the instructions on the wrapping - about 20 minutes per 450g (1lb).

Add the new potatoes 20 minutes before the end of the cooking time. Add the broad beans and leeks 10 minutes before the end. Discard the orange and parsley stalks.

Remove the bacon from the pan and place on a carving board. Snip away the string and cut away any excess fat, then carve into thick slices. Arrange the bacon slices on serving plates and spoon around a selection of the vegetables and a little broth. Serve with Salsa Verde and Dijon mustard.

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#6 Wed 02 May 07 10:50am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Bacon and pease pudding
Serves 6

Preparation time overnight

Cooking time 1 to 2 hours

2.25-2.7kg/4½-5lb unsmoked bacon collar, soaked overnight
6 medium carrots, peeled
6 medium onions, peeled with root intact
2 heads of celery hearts, cut in four lengthways
12 black peppercorns
2 bay leaves
peel of 1 orange, studded with 4 whole cloves
6 parsley stalks
12 new potatoes i.e. Charlotte potatoes
12 baby leeks

For the Pease Pudding:
350g/12oz yellow split peas, rinsed and soaked overnight
1 medium potato, peeled and roughly chopped
1 medium onion, peeled and cut into 4 wedges
2-3 sprigs mint
75g/3oz unsalted butter
1 egg
salt and freshly ground black pepper
4 tbsp freshly chopped flat leaf parsley

1. Place the carrots and onions into a large saucepan. Place the bacon joint on top of the vegetables. Add the celery, peppercorns, bay leaves and orange peel.
2. Meanwhile prepare the pease pudding: drain the split peas and place in a large bowl lined with a large piece of muslin. Add the potato, onion and mint. Tie and pop into the bacon mixture. Add the parsley stalks to the pan.
3. Fill the pan up to the top with cold water. Bring to the boil, reduce the heat and simmer for approximately 1½ hours, removing any scum with a spoon and if required top up with water to keep the bacon covered.
4. Half an hour before the end of cooking time, remove the pease pudding.
5. Remove the contents of the muslin bag and spoon the pease pudding mixture except the mint sprigs into a food processor. Add the butter, egg, salt and pepper and parsley. Whizz until you have a smoothish consistency.
6. Spoon the pease pudding into a well-greased 1.2l/2pt pudding basin, cover with a greased disc of greaseproof paper. Cover with a double piece of foil and secure with string.
7. Place a small non-breakable saucer onto the base of a large saucepan. Place the basin onto the saucer and fill the pan with boiling water, two-thirds up the side of the basin. Cover and steam for 40-50 minutes.
8. Fifteen minutes before the end of the cooking time for the boiled bacon, add the potatoes and leeks to the pan.
9. Remove the bacon from the pan and place onto a carving board. Remove the string and excess fat from the bacon. Carve the bacon into thick slices.
10. Invert the pease pudding basin onto a plate and cut into wedges.
11. Arrange the bacon slices onto a plate and serve with your choice of vegetables and pease pudding.

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#7 Wed 02 May 07 10:52am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Traditional Bacon and Cabbage with Mustard Sauce

Serves 6

1½ kg loin of Quality-Assured bacon, preferably dry-cured
1 carrot,
2 celery sticks
2 leeks
1 teasp. back peppercorns

1 tablesp. mustard (of your choice)
1 tablesp. oven-dried breadcrumbs
½ tablesp. brown sugar
Knob of butter

Mustard Sauce

50g butter
25g flour
1 tablesp. mustard
250ml mixture cooking liquid and cream
1 kg cabbage, finely sliced

To Cook

Weigh the joint then place in a saucepan with the chopped vegetables and the peppercorns, and add enough cold water to cover. Bring slowly to the boil over moderate heat, then turn down and simmer gently for approx. 20 minutes per 500g.
Preheat a fairly hot oven, Gas Mark 6, 200ºC (400ºF).
After the estimated time, remove the joint from the saucepan. Reserve the liquid; remove the rind and score the fat. Place the joint on a roasting dish; mix the mustard and bread-crumbs, sugar and a knob of butter and spread this mixture over the joint. Finish in the hot oven for 15-20 minutes.

To make the sauce

Melt the butter in a saucepan, then blend in the flour and mustard. Cook gently for a minute or two, then whisk in the reserved cooking liquid and cream. Bring to the boil, stirring. Reduce the heat and simmer gently for 3-4 minutes, stirring frequently. The sauce should have the consistency of thin cream. Taste for seasoning and keep warm while you cook the cabbage and slice the bacon joint.

To cook the cabbage

Just before serving, cook the cabbage lightly in another saucepan with some of the cooking liquid. Drain well and toss in butter. Season to taste.

To serve

Slice the bacon and serve on a bed of cabbage, with a little of the mustard sauce and, of course floury potatoes, colcannon or mash.

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#8 Wed 02 May 07 10:54am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Bacon in Beer recipe

1 - 1.4 kg (2 - 3 lb) bacon collar joint
75 g (3 oz) seedless raisins
8 cloves
10 - 15 ml (2 - 3 tsp) dry mustard
30 - 45 ml (2 - 3 tbsp) dark brown sugar
275 ml (10 fl oz) lager
15 ml (1 tbsp) cornflour
10 ml (2 tsp) wine vinegar

1. Place the bacon joint in a large bowl and cover with cold water. Leave to soak for at least 3 hours, or overnight if it is very salty.

2. Drain the bacon and place it in a large saucepan. Cover with fresh cold water. Bring to the boil, then cover and simmer for 1 - 1 1/2 hours, depending on size, until tender. Cover the raisins with 275 ml (10 fl oz) lukewarm water and leave to soak for about 1 hour.

3. Heat the oven to 180°C (350°F) gas 4. Drain the raisins and reserve the soaking liquid.

4. When the bacon is cooked, drain it well. When it is cool enough to handle, remove and discard the skin. Using a sharp knife, score the fat in a diamond pattern. Stud the diamonds with cloves.

5. Combine the mustard with the brown sugar, and spread this evenly over the scored fat of the bacon. Place the joint in a roasting tin, fat side up. Pour the lager into the pan and baste the lean sides of the joint only. Bake in the oven for 25—35 minutes, basting the lean meat of the joint occasionally with the pan juices.

6. Transfer the bacon to a heated serving dish. Skim the tin juices of excess fat if necessary. Place the roasting tin over high heat and boil it to reduce the juices by half. Add the reserved raisin soaking liquid to the roasting tin and bring to the boil, stirring and scraping the bottom and sides of the pan with a wooden spoon.

7. Dissolve the cornflour in 30 ml (2 tbsp) of cold water and stir into the liquid in the roasting pan. Bring to the boil, stirring constantly, and simmer until the sauce is thick and smooth. Add the wine vinegar and raisins and mix well. Pour into a heated sauce-boat and serve the sauce with the bacon.

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#9 Wed 02 May 07 10:56am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Potato, Bacon & Onion Hotpot

A classic favourite, a cousin of Pommes Lyonnais. You need 8 ounces of bacon pieces sliced, 4 or 5 potatoes peeled and sliced thinly, a big onion sliced, half a pint of milk, a dessertspoon of flour and an ounce of butter.

Slice the bacon, potatoes and onion thinly and set to one side for the moment. Make a straight-forward basic white sauce. Melt the butter in the pan- do not brown the butter. Add a good-sized handful of plain flour, and stir it in so that a greasy paste is formed. Throw in a bayleaf and some black pepper but do not add any salt. When the flour and butter are properly and evenly mixed and heated through, remove the pan from the heat and add a slosh of the milk. Stir the flour/ butter paste quickly into the milk- it is important to dissolve the paste as evenly as possible in the milk at this stage. As the initial sauce thickens from the heat of the pan, add some more milk- you can add quite a lot now- and stir the thickened sauce thoroughly into the cold milk. Return the pan to the heat and heat it gently, stirring thoroughly all round the pan so that the sauce does not stick to the bottom or sides. As it nears boiling point, the milky sauce mixture will start to thicken again. Adjust the sauce with more milk and re-heat it.

Take an oven-proof dish, a casserole, and grease the inside with a smear of butter. Spread a layer of about a quarter of the sliced potato over the bottom. Sprinkle on about a third of the sliced onion and then about a third of the bacon. Grate some black pepper over and add another layer of potato, onion and bacon, and then another layer of potato, onion and bacon. Finish it off with a covering layer of the last of the sliced potato. Pour the white sauce over, cover and casserole in a medium oven for 1 - 2 hours, removing the cover for the last half hour to brown the top a bit if it needs it. To serve, cut it across in quarters and see if you can get each serving out in a piece. It is very hot and delicious.

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#10 Wed 02 May 07 11:01am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Bacon joint

Boston Baked Beans


    * 1 lb. dried pinto or navy beans
    * ½ lb. bacon (about 12 slices)
    * 1 large onion, finely diced
    * 3 tablespoons molasses
    * ½ cup brown sugar
    * 1 cup ketchup
    * 1 teaspoon dry mustard
    * ½ cup apple cider vinegar
    * 1 teaspoon salt
    * 1 ½ teaspoons ground black pepper
    * 1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight.

Drain and rinse the beans. Simmer beans in 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours.

Drain and set aside, reserving 2 cups of the cooking liquid.

Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a boil. Add some of the cooking liquid if the mixture is too thick.

Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

Makes 6-8 servings.

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