Total cooking time: allow 20 minutes per pound plus 20 minutes extra. Wash the joint, place in a saucepan, cover with water, add the bay leaves and bring to the boil. Cover and simmer for half total cooking time. Remove from the pan and discard liquid. Set oven to 375/F or Mark 5. Remove the skin from joint, score the fat and press in the cloves. Place in a roastina tin, pour the syrup over the fatty sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and bake for remainder of cooking time. Baste with the liquid 2 or 3 times. Twenty minutes before the end of cooking time add the peach halves, reserving the juice, and sprinkle with chopped chives. When cooked, remove the joint and the peaches. Add the peach juice to the tin and boil rapidly to reduce to make a sauce; serve separately. FIV1.V77 Posted to the mm-recipes mailing list by "ray.watson"
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.3mg||0 %|
|Potassium 138.8mg||4 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 23.4g|
|Protein 0.8g||1 %|
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Calories per serving: 97
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