This roast bacon joint will satisfy your cravings for a roast in the week as it's quick, easy and delicious!
Our roast bacon joint is perfect for those who want something a little different from your usual roast dinner. Everyone loves a good Sunday roast and this roast bacon joint recipe is the perfect main dish for your weekend family meal. Sure we all love the roasted potatoes, vegetables and gravy that you eat along with your Sunday roast, but the showstopper is always the roasted meat in the centre of the dinner table. And this roast bacon joint will merge the Sunday roast with the delicious flavour of Britain’s other favourite meal – the cooked breakfast. A touch of bacon in a Sunday roast is basically the dream. Plus this roast bacon joint is so easy to make that it beats out a roasted chicken or leg of lamb any day. Whip up your sweet and sticky glaze and coat in on your bacon joint and then pop it in the oven with the rest of your roasted veg. Easy peasy. And on top of that you could even save some money on what you would get for your usual Sunday roast. A bacon joint is cheaper and quicker than your traditional roast, which means you can have one during the week too!
- 900g(2lb) quality bacon joint
- Glazes: 1-2 x 15mlsp (1-2tbsp) honey; Marmalade and mustard - a spoonful of each or favourite jam or jelly (redcurrant, plum, quince, etc)
- Mix of vegetables (potatoes, baby carrots, parsnips, shallots, sweet potatoes, squash, apples or plums or any of your favourite seasonal root vegetables will work well).
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Place the joint into a foil lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint.
Open up the foil for the last 20 minutes of cooking and brush now with the glaze (if you are using one).
Place the vegetables in a separate roasting pan, drizzle with a little olive oil, season and roast for 40-50 minutes.
Top tip for making Roast bacon joint
The water will create a little steam during cooking and keep the joint moist