Place the bacon in a large pot and cover with water. Add the onion, salt, pepper and bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer and cook gently for 40 mins.
Preheat the oven to 180°C
Remove the bacon from the pot and score the fat. Place the meat in the oven and roast for 20 minutes until the fat becomes crisp.
Meanwhile combine the honey and mustard to make a glaze.
Remove the meat from the oven and spoon over the glaze. Roast for a further 1 hour, basting frequently with the pan juices, until crisp and golden.
Allow to stand for 8 to 10 minutes before carving into 6 thick slices