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Gingered Forehock

ingredients

1.75 kg (4 lb) boned, rolled forehock, soaked for 4 to 6 hours
1 tablespoon dried rosemary
1 small bottle of ginger ale
100 g (4 oz) demerara sugar
1 teaspoon dry mustard
50 g (2 oz) blanched almonds, chopped
1 teaspoon chopped stem ginger

garnish

cream cheese
ground ginger
tomato slices

method

1. Drain the forehock and put into a saucepan with the rosemary.

2. Cover with fresh water and bring to the boil.

3. Simmer gently for half the total cooking time (allow 25 minutes per 450 g (1 lb) plus 25 minutes over).

4. Drain the forehock and place on a sheet of foil in a baking tin.

5. Pour over all but 2 tablespoons of the ginger ale, then wrap the foil around the bacon to seal well.

6. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for the remaining cooking time.

7. Baste twice during the cooking period with the ginger ale in the foil.

8. Drain off the remaining ginger ale and remove the rind from the bacon.

9. Mix the sugar, mustard, almonds and ginger with the reserved ginger ale and spread over the bacon.

10. Return to the oven, uncovered, and bake for a further 15 minutes.

11. Meanwhile, for the garnish, mix cream cheese with a little ginger and spread over tomato slices.

12. Grill until the cheese is lightly brown.

13. Transfer the bacon to a serving dish and surround with the tomatoes.

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