1 pumped, corned leg of lamb or hoggett
2 bacon bones
1 large onion (studded with cloves)
2t brown sugar
parsley
1T vinegar
1/2c pineapple juice or syrup
warm water
Glaze:
1/2c pineapple juice or syrup
3T brown sugar
Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup
Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.
2 bacon bones
1 large onion (studded with cloves)
2t brown sugar
parsley
1T vinegar
1/2c pineapple juice or syrup
warm water
Glaze:
1/2c pineapple juice or syrup
3T brown sugar
Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup
Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.
