Tender Braised with Sweet Glaze (Tender)

Place the tender in a large pot (leave some bone outside), add the cider and sufficient water to cover

Bring to a boil, then reduce heat and partially cover the pot

Simmer for 2 hours

Let the tender cool in the liquid until you can remove it with your hands

Don't let it cool completely

Heat the oven to 350°F (moderate)

Drain the tender and reserve 3 cups of the liquid

Using a sharp knife, remove the rind from the tender, leaving a thin layer of fat

Cut the fat into diamonds

Pierce each diamond with a clove

Place the tender in a baking dish and bake for 25 minutes

Mix together the mustard, brown sugar, sherry, and root ginger

Brush the tender with this mixture and return to the oven for 30 minutes with the 3 cups of liquid from cooking and let it glaze until golden

Let it rest for 25 minutes before slicing

Serve in 24 pieces.