Serves 12-15

  • 1.8-2.25kg (4-5lbs) streaky or loin of bacon, either smoked or unsmoked
  • 400g (14oz)/1 small tin of pineapple - use 3-4 tablespoons approx. of the juice
  • 350g (12oz) brown Demerara sugar (not soft brown sugar)
  • whole cloves 20-30 approx.


  1. Cover the bacon in cold water and bring slowly to the boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water.
  2. It may be necessary to change the water several times depending on how salty the bacon is, finally cover with hot water and simmer until almost cooked, allow 25-30 minutes approx. to the lb.
  3. Remove the rind, score the fat into a diamond pattern, and stud with cloves. Blend brown sugar to a thick paste with a little pineapple juice, 3-4 tablespoons approx, be careful not to make it too liquid. Spread this over the bacon.
  4. Bake in a fully preheated hot oven 250°C/475°F/Gas Mark 9 until the top has caramelised – baste the bacon 3 or 4 times during this time. It will take 10 – 15 minutes approximately to caramelise. Remove to a carving dish.
  5. Carve in thin slices lengthwise so each slice includes some of the eye of the loin and streaky bacon.

Note: We use loin of bacon off the bone.