INGREDIENTS

INSTRUCTIONS

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"
<ray.watson@ukonline.co.uk>  Hi All  Taken from a booklet called
Favourite Peak District Recipes. The Peak  District is a beautiful part
of  the UK and if you get the chance  take a trip there.  Happy Cooking
Ray Posted to MM-Recipes Digest V3 #244  Date: Sat, 7 Sep 1996 10:19:03
-0500  From: pickell@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6mg
Potassium: 59mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g