Heat the oil in a large flameproof casserole, add the bacon and fry for 1–2 minutes until beginning to brown. Add all the remaining ingredients and season well.
Cover and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour.
Remove the lid and cook for a further 30 minutes or until the juices run clear when the thickest part of the leg is pierced with a knife. Serve with large hunks of crusty gluten-free bread if liked.