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Oven Instructions: 200°C /Fan 180°C / Gas 6 2hrs 30 mins. Place joint on a foil lined baking tray, wipe the rind surface with kitchen paper and leave joint for 10 mins to dry the rind. Wrap any exposed areas of meat with foil taking care not to cover the rind. Place baking tray in the centre of a pre-heated oven, and cook for 1 hrs 45 mins. Remove from the oven, remove the strings from the joint using scissors and pour contents of glaze sachet evenly over the top of the joint, using a brush to evenly coat the surface. Return to the oven and cook for a further 15 mins. Remove the joint from the oven and allow to rest in a warm place for 30 mins before carving.
INGREDIENTS: Pork (83%), Water, Maple and Bourbon Glaze Sachet (5%) [Sugar, Water, Bourbon, Invert Sugar Syrup, Maple Syrup, Spirit Vinegar, Cornflour, Colour (Plain Caramel), Salt, Garlic Purée], Sea Salt, Stabilisers (Sodium Triphosphate, Potassium Triphosphate), Dextrose, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate).
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Defrost thoroughly for a minimum of 8 hours in the fridge. Once defrosted, use on the same day and do not refreeze. Follow the preparation guidelines above. Once opened, consume within 2 days. Keep refrigerated.
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