Take a pork joint of your choice and follow cooking instructions.  For the Aga, we used the baking oven  – a 1.5 kg joint took 1 hr 30 min to cook through.

– Remove any string.

– Score the skin with a sharp knife, being careful not to cut into the meat.

– Various recipes recommend you place a clove either at the intersection of each score. However, we didn’t have any whole cloves but we did have some ground clove which we rubbed into the skin.

– Glaze:

    400g Honey

    150g Unsalted butter

    4tbsp treacle

    Place in a pan and melt – do not boil, just melt and mix the ingredients

– Place the joint into a roasting dish.

– Drive a skewer into the joint every 2-3 cm.  This will allow the glaze to flow into the meat.

– Pour the glaze onto all sides of the meat and brush into the skewered holes.

– Cook as per the cooking instructions.

The key to keeping the joint moist and not burned is to regularly check the joint and baste it in it’s own juices – we took the joint out of the Aga every 15 minutes and basted all sides.  For the last 15 minutes I brushed a layer of pure honey on the joint for good measure.