Instructions: Put the bacon joint in a pan of cold water, bring to the boil, simmer for a few minutes and then remove the joint and throw away the water.

Return the bacon to the pan, add all the orange juice and enough water to cover the joint by about 1 inch. Put in the spices, garlic and bay leaves. If the pickling spice mixture you add includes less than 6 whole cloves, make up to that number. Cover the pan, and once it is simmering, cook the joint for 25 minutes per pound plus 25 minutes.

About 20 minutes before the time is up, strain off 1/2 pint (300ml)

of the cooking liquid, remove all the garlic cloves, and reserve them. Add the orange rind to the strained liquid and poach gently.

Then add the garlic cloves and keep warm while you slice the bacon.

Reheat the sauce and just before serving, add the parsley. Be sure the sauce is served over the meat slices, so the parsley and garlic cloves remain on them and the orange sauce spreads on to the plate to frame each portion.

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