The choice of bacon joints today is wide and suits all pockets. Gammon is leanest but costs more, while collar and forehock are more economical. All cuts taste equally good cold so it can be worth buying a bigger joint than is required for one meal, and serving the leftover meat with jacket baked potatoes and a mixed salad.
SERVES 6 - 8
1.4 kg (3 lb) piece of gammon, collar or forehock bacon
2 medium onions, skinned
2 medium carrots, thickly sliced
2 celery sticks, chopped
1 bay leaf
4 black peppercorns
For the Parsley Sauce
15 g (1/2 oz) butter
15 g (1/2 oz) plain flour
300 ml (1/2 pint) fresh milk
salt and pepper
30 ml (2 tbsp) chopped fresh parsley
1. Weigh the joint and calculate the cooking time, allowing 20 minutes per 450 g (1 lb) plus 20 minutes. To remove the salt, place the joint in a large saucepan with enough cold water to cover. Slowly bring to the boil, then discard the water.
2. Place the joint in a large saucepan or preserving pan, add the vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil. Skim the surface with a slotted spoon. Cover and calculate the cooking time from this point.
3. To make the Parsley Sauce, put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste and add the parsley.
4. When the bacon is cooked, ease off the rind and remove any excess fat. Serve the bacon hot, sliced, with the Parsley Sauce.
