Cold roast pork can be rather dry and dull. This way of stuffing it and cooking it in honey makes the joint particularly moist and full of flavour, while its glossy appearance is festive and inviting.
Take the leaves off the rosemary sprigs and chop them up finely with the raisins and garlic. Press this mixture deep into the gaps in the meat or, if the meat hasn’t been rolled yet by the butcher, spread the stuffing on, then roll up and tie securely with string. Sprinkle all over with salt and pepper. Then press the honey in with the raisin mixture and smear honey liberally all over the joint including the hard skin and fat, which should be scored first with a sharp knife. Put the meat on
Put the meat on a plate to cool. Reserve the juices but pour off the excess fat. Put the juices in a pan and bubble fiercely for a minute or two until thickened. Brush this glaze all over the meat and then leave to become completely cold. Keep in the fridge and carve thinly.
© 1978 Josceline Dimbleby. All rights reserved.