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Midweek bacon roast

Roast dinners don’t come easier than this. Simply put the joint in the oven, then brush on a glaze 20 minutes before the end of the cooking time to add a subtle sweetness to the meat. Great served with roasted apples and vegetables

23 MARCH 2011
Ingredients (Serves 4-6)
  • 900g/2lb premium bacon joint
  • Roasted seasonal vegetables, to serve (optional)
  • A choice of glazes :
  • 1-2 tbsp runny honey
  • 1 tsp marmalade mixed with 1 tsp mustard
  • 1 tbsp of your favourite jam or jelly (such as redcurrant, plum or quince)

Method


Preheat the oven to 180°C, 350°F, Gas 4.

Put the bacon joint in a foil-lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint (this will create a little steam during cooking and help keep the joint moist).

Open up the foil for the last 20 minutes of cooking and brush with your favourite jam or jelly.

If serving with roasted veg, place vegetables and fruit of your choice in a separate roasting pan (potatoes, carrots, parsnips, shallots, sweet potatoes, squash, apples and plums work well). Drizzle with a little olive oil, season and roast for 40-50 minutes.

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