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.
150g Unsalted butter
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.
Written by Ian Butterworth