In a large pot place the bacon joint (small) size, cover totally with cold water

As soon as it comes to a rolling boil u will see a foam floating on top of the water, now drain the boiling water carefully this removes excess salt from the bacon. Now cover the bacon with fresh cooled water and return to stove top and bring to the boil again

Once the water boils again reduce the heat to low and simmer until the bacon is fully cooked and has an internal temperature of 170°F/77°C on a meat thermometer

Cook bacon checking it does boil over or boil dry (add extra boiled kettle water if needed). The cooking time is around 60-70 minutes check removed from the cooking pot and check the internal temperature. Allow to rest covered by foil for 10 minutes before carving, or allow it to cool totally and u have bacon for a nice sandwich (sambo) in the morning