Instructions

1. Place the bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 ½ hours until completely tender.
2. Preheat the oven to 180C/350F/Gas 4.
3. Remove the bacon from the water and allow to cool for about twenty minutes.
4. Transfer the meat to a baking dish or roasting tray.
5. With a sharp knife make some incisions in the fat of the bacon in a criss-cross pattern; this will give a nice professional finish to the dish.
6. Heat the water, honey, mustard and brown sugar in a small saucepan and allow them to come gently to the boil. When it’s boiling, pour this mixture over the clove-studded loin of bacon and transfer to the oven for 15-20 minutes, or until the bacon has achieved a nice, crunchy crust.
7. Allow to cool slightly before serving.

8. Edward’s Top Tip:

9. If you wish you could stud the bacon with some cloves as well for that added flavour.