Ingredients
Loin of Bacon, either smoked or unsmoked, off the bone. ( Bradley’s )
1 small tin (400g) of pinapple
340g brown Demerara sugar
20-30 Whole gloves approx 

Instructions

• Cover the bacon in cold water and bring slowly to the boil.
• If the bacon is very salty there will be a white froth on top of the water; in this case it is preferable to discard the water.
• It may be necessary to change the water a few times depending on how salty the bacon loin is.
• Finally cover the bacon with hot water and then simmer until almost cooked.
• Allow approx 30 minutes approx to each KG weight.
• Remove the rind, cut the fat into diamond patternsand stud with cloves.
• Blend brown sugar to a think paste with a little pineapple juice, 3-4 tablesp. Approx.
• Be carefull not to make it too liquid.
• Spread this over the bacon.
• Bake in a fully preheated oven, 250C/475F/Gas 6, for 20-30 minutes or until the top has caramelised. While it is glazing, baste with juices every few minutes.
• This is delicious on a cold buffet when cooked the same day.
• Glazed Loin of Bacon may be served hot or cold.
  It is particularly good served with tomato fondue, piperonata, Colcannon or Champ.