Bacon Joint

[hilaryh]

Picked up a cheap bacon joint and hope to "braise" it with say leeks, carrotts etc. Would this work and how much liquid should I put in? Also how long to cook it for.
Open to other options.

[glenis]

with a bacon joint you have to soak it first ,at least for a few hours to remove the salt ,if you dont your stew will be too salty to eat. in a big pan bring it up to boiling point then throw all the water away then let it soak for a few hours in cold fresh water

[hilaryh]

thanks glenis - totally forgot about soaking it first.

[whiffey]

I do bacon and gammon joints in a slow cooker, with chopped carrot, swede, turnip, and all covered in red wine.

I boil the joint very briefly first, then soak a few minutes in cold water. The red wine makes everything an unappetising colour, but the taste and texture is amazing.

[nickmo]

Hi H - dice it and make a cassoulet or abrazilian version called Feijoada Completa - added pork sossies, orange juice and uses black beans...very tasty too!

Vary a cassoulet with using different beans - aduki, soy, pinto, etc plus some fresh green beans for colour and texture.

Dice it again, fry to colour and add to a cheese and potato pie...

Roast it with a honey and mustard glaze...

To braise - soak as suggested - cook for 20 mins per lb + 20 mins. in a covered pan. Cover the pork and do not let boil dry - cook at a nice even gentle bubble...

Try oven braising a boild ham too - Suggestion to try: place boiled ham in a deep pan, cover with stock, add 200ml of Madeira. Cover and cook for 30 mins at 180C basting to make sure the joint is kept moist. Take out the ham, sprinkle over some sugar and return to the oven to make a caramel glaze. Remove when nicely coloured, rest, carve, serve, eat, burp.......enjoy...