Try to buy ham or bacon from pigs that are free range and if you can organic.  They have a much better layer of fat and to be honest the meat just tastes so much better.  A layer of fat is essential for glazing the Bacon.  You don't have to eat it, but your will power will be much stronger than mine.  The glazed ham or bacon is delicious hot or cold in sandwiches the next day. Either works well.

You will need:

1.8 - 2.2 kg loin Bacon Smoked or unsmoked
4-6 tablespoons of the juice from 1 small tin of pineapple or freshly squeezed orange juice
450g brown demerara sugar
60-80 whole cloves (depending on the size of the diamonds)

If the bacon is salty, soak it in cold water over night and discard the water.  Cover the  bacon with fresh cold water and bring it slowly to the boil.  If the meat is still salty there will be a white froth on top of the water.  Discard the water and cover the bacon with fresh cold water and repeat the process.  Finally cover the bacon with hot water and simmer until it is almost cooked.  Allow 40  minutes to the kilogram.

To glaze the bacon peel off the rind, cut the fat into a diamond pattern and stud each diamond with a whole clove.  Blend the brown sugar and  pineapple or orange juice to a thick paste.  Spread this over the bacon.  Bake it in a very hot oven, 250 degrees Celsius for 20 minutes until the top has caramelised.  While it is glazing baste regularly with the syrup and juice.

When the bacon in fully cooked a skewer will come out effortlessly.

Serve with all the Chiristmas trimmings and Cumberland Sause.