Tavern Bacon

• 3 lb. joint collar bacon
• 1 teaspoon dry mustard
• 2 teaspoo

Soak the bacon for 6 hours if smoked, 2 hours if unsmoked, and then strain. Mix the sugar and dry mustard together and rub well into the joint. Place into a casserole or saucepan and add bayleaf, leeks (whole if possible) and the ale. Cover with lid and simmer either in oven at 325°F. (Gas Mark 3), or on top heat for 1½ hours. Lift joint onto a dish. Strip skin off and sprinkle with a few crush