A great Christmas recipe from Paul Flynn for Lidl
Ingredients
- 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
Method
- 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.
