Spiced slow cooked Bacon with a sweet mustard crust

A great Christmas recipe from Paul Flynn for Lidl


  • 1.20 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


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


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