Roast Collar of Bacon with Blackened Crackling
Bacon joints are much easier to cook than they used to be, now that modern curing methods have eliminated the need for pre-soaking. You could also use a prime gammon joint for this recipe. Scoring and painting the skin with molasses or black treacle turns it into superb crackling.
Serves 4 (with leftovers for over the Christmas holidays)
|5 lb (2.25 kg) collar of bacon (or gammon if you prefer)|
|1 level tablespoon molasses or black treacle|
|sea salt crystals|
|Preheat the oven to gas mark 9, 475°F, (240°C).|
|Oven temperatures and Conversions|
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You will also need a solid, medium, shallow roasting tin.
This recipe is from Delia's Christmas Easy Magazine 2003
First of all, using a very sharp, pointed knife, score the skin in a criss-cross pattern making little ½ inch (1 cm) diamonds.
This is quite easy to do if you insert the tip of the knife only, then holding the skin taut with one hand, drag the tip of the knife down in long movements.
To cook the gammon: warm the molasses or black treacle slightly (if it's very cold), then use a pastry brush to coat all the little diamonds of skin lightly. After that sprinkle the skin with salt crystals, pressing them well in.
Now place the gammon in a roasting tin, skin-side upright (if it won't stand up straight, use a couple of wedges of foil to keep it in position).
Place the roasting tin in the oven, and after 25 minutes turn the heat down to gas mark 4, 350°F (180°C). Then continue to let the gammon cook for 1¾-2 hours – it should feel tender all the way through when tested with a skewer.
After it comes out of the oven, give it at least 30 minutes' resting time, covered with foil, in a warm place. Serve with the Cumberland Sauce (see related recipe below).
Note: If you have a larger or smaller piece of bacon (or gammon), calculate 25 minutes per lb (450 g) total cooking time.
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Serve this very English classic with sausages, roast meats, cheese… just about anything you like really.
A true feast is on offer here - perfect for a large Sunday lunch gathering. The pork yields plenty of crackling and the tart flavours of the stuffed roasted apples provide the perfect complement to the meat.
This is obviously a good way to use up leftover ham, but it's also worth buying some ham just to make them.
This Christmas recipe for pork uses the loin, which yields lots of crunchy crackling, roasted with aromatic herbs. It is served with a sweet and sour sauce made with our Spiced Apricot and Orange Chutney simmered with some sweetish white wine such as
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