1kg bacon joint that I want to roast - par boil first or not?

[spilttheteaagain]

Would you just bung it in the oven or would it be nicer/moister if it was boiled first for a bit? If so, how long for?

Any suggested glazes? (it's a smoked joint)

Thanks

My foolproof technique for a nice moist ham/bacon joint is to simmer for about 10 mins short of the time recommended then allow to cool to 'handling hot' in the cooking water. Drain then carefully strip off the rind & score the fat. Finally then mix a tablespoon wholegrain mustard with two tablespoons brown sugar until they make a paste and use your hands to smear it over the fat. Roast in a hot oven for about 10-15 minutes.

I always did the boiling bit first, but the last coupld of times I just flung it in the over, 30mins before cooking time offer didi the smearing with mustard/sugar. The family all thought it was nicer not boiled. Once boiling it made it go stringy same happened to my SIL.

I simmer them till they're cooked through and then just blast in the oven at a high heat for 15 mins or so at the end, so the bits of fat/mustard/sugar get crispy and you get that nice glazed effect. If you only roast it, I think it would be very dry.

I boiled for 30 mins and then roasted for the next hour, rubbing some demerara sugar into the fat about 20 mins before the end. It was very nice, but I'm tempted to try just roasting next time as it was really quite wet. Interested to see what it will be like cold though - usually I've just boiled it, but we've never eaten it hot before.