Generally in the UK/US bacon (rashers of bacon) refers to strips or slices of cured pork used for frying or grilling. However, in Ireland bacon refers to different cuts of cured pork, whereas rashers are slices of either back, shoulder or streaky cured pork.
I use the word 'bacon' here to refer to a cut of cured pork. I am using what many may know as a joint of back bacon.
This a favourite in our house and it can liven up a piece of bacon/gammon beautifully for a warming dinner during the long dark winter. Served with some creamy mash, carrots and peas it disappears off the plates in no time at all.
Because cured pork products are cured using a salt solution it is a good idea to soak your meat in cold water for at least a couple of hours or over night if possible. However, if this isn't possible here's a handy trick I use.
Method To Remove Excessive Salt:
Place the meat in pan and cover with cold water.
Bring to the boil.
Allow to boil rapidly for 5 minutes.
Throw away all the water.
Return the meat to the pan and cover with clean cold water.
Bring to the boil.
Reduce heat, cook meat as usual.
You can use the above method to remove the excess salt or stand the meat for a couple of hours in cold water.
Remove the bacon and dry thoroughly.
To establish the cooking time weigh the meat and calculate the cooking times using 30 minutes to the half kilo plus 30 minutes.
Preheat oven to 450F/Gas 8.
Place in a roasting tin and cover generously with honey.
Place in middle of oven and leave for 15 minutes.
Return to the oven.
Turn the heat down to between 375/400F/Gas 5 or 6. Depending on your oven you may need to use the lower temperature as the honey will catch quite quickly and begin to burn. So keep a watchful eye.
Continue to remove from over and baste every 15-20 minutes until cooked.
Remove from tray, cover with aluminium foil and leave to rest until read for slicing.
Enjoy!
Helen - Culinary Capers