• 1.2 kg glensallagh unsmoked back bacon joint
  • 2 tblsp batts dijon mustard
  • 2 tblsp fairtrade brown sugar
  • 500 ml woodgate strong dry cider
  • Half a red chilli, topped (cut lengthways and de-seeded)
  • 1 tsp kania cinnamon
  • 6 sage leaves


  • Preheat the oven to 140°C
  • Put the joint into a roasting tray and brush the Dijon mustard all over the Bacon
  • Sprinkle the sugar and cinnamon over the bacon evenly
  • Pour the cider round the bacon and add the chilli and sage
  • Place in the oven for 3 hours taking care to baste thoroughly every 30 minutes to ensure a delicious glaze forms on the Bacon.