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Treacle Baked Collar of Bacon
- Serves
8-12
- Difficulty
Medium
Published 1978
This aromatic piece of meat will keep well, foil-wrapped in the fridge. It is ideal for a party or if you are feeding a lot of people over Christmas. You can cook any bacon or gammon joint in this way but collar is an economical cut. You can use smoked or green bacon, but I nearly always go for smoked meat because I prefer the flavour.
Ingredients
2½-3 lb 1-1.25 kg ¼ oz ½ x 2.5
Method
Soak the bacon in cold water for at least 3 hours or overnight, changing the water once or twice, to remove excess saltiness. Put the spices and peppercorns into a liquidiser or coffee grinder and whizz up until roughly ground. Mix them with enough black treacle to smear thickly all over the bacon joint. Wrap up well in two or three layers of foil. Put into a roasting pan and
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