O’Neills Bacon joint with sticky barbeque glaze

Hey lovelies,
I can’t wait for summer to make an appearance, as the school year comes to an end I’m longing
for a break in routine. Days splashing around in the paddling pool in the garden, with ice pops and
super soakers to cool us down,
Is anyone else still wearing their winter coat? Mr Sun our Irish bones are in need of a bit of
vitamin D, we are waiting patiently for your arrival,
And If I hear one person say  Its too hot”!!!! (You’ve been warned 😉 )
One of my favourite things about summer is the food, salads and light bites to graze on in the
garden, dining alfresco in the long evenings.

I’m just delighted to be teaming up again with O’Neills Dry Cure Bacon Co for this summer sizzling
recipe.
O’Neills Dry Cured Bacon Joints are cured using the O’Neills traditional family recipe. The bacon
joint is dry cured Irish Pork with natural sea salt to enhance the flavour. With 30% less salt than
the average bacon loin and with no added water, no phosphates are needed. The result, proper
bacon that tastes and cook like it should!
It is recommended that you bake, rather than boil, O’Neills bacon joints so the maximum flavour is
retained.
I used my trusted slow cooker for this recipe, placing in the bacon joint with no added liquid and
cooking it on low for 4 hours, I finish it off by brushing the fat with my sticky barbecue glaze and
letting it bubble and caramelise under the grill for a minute or two.
The finished joint is nothing short of perfection, served with baked new potatoes and your favourite
summer salads.

O’Neills Bacon joint with sticky barbeque glaze

Ingredients 

1,  800g dried cured bacon joint
Barbeque Glaze
2 tablespoons of honey
2 tablespoons of tomato ketchup
2 tablespoons of soy sauce
1 teaspoon of smoked paprika

Method

Preheat oven to 180c fan Gas mark 4
To oven cook, place Bacon Joint wrapped loosely in a greaseproof paper parcel, place in the oven and let it
bake.
When baking in the oven it’s recommended you cook the joint for 20 minutes per pound (450g).
I used my slow cooker for this recipe, cooking on low for 4 hours with no added liquid, (it was so juicy!)
Meanwhile, make your glaze by mixing honey, ketchup soy sauce and smoked paprika in a small bowl
When your joint is cooked brush the fat with the sticky barbeque glaze and place under the grill for a few
minutes until bubbling and caramelized.
Serve with baked new potatoes and your favourite summer salads.

This is a collaboration with O’Neills Dry Cure Bacon Co.

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