|Forehock of bacon joint||2 Pound, boned and rolled (1 Kilogram)|
|Leeks||6 , cleaned and sliced|
|Butter||1 Ounce (25 Gram)|
|Carrots||4 , peeled and sliced|
|Potatoes||1 Pound, peeled and thinly sliced (450 Gram)|
|Freshly ground black pepper||To Taste|
|Ham stock||1⁄2 Pint (300 Milliliter)|
Soak the bacon in cold water for several hours then drain and place in a saucepan and cover with fresh cold water.
Bring to the boil, remove the scum, cover and simmer gently for 1 hour.
Remove from the saucepan, strip off the skin and cut into 2-5 cm (1 in) cubes.
Fry the leeks gently in butter for 5 minutes then layer with the carrots, potatoes and bacon in an ovenproof casserole, finishing with a layer of potato.
Season the stock and pour into the casserole.
Cover and cook in a moderately hot oven for 45 minutes, then remove the lid and continue for a further 20 to 30 minutes, until tender.