When cooking for a crowd, serve a whole piece of peameal bacon instead of frying slices. Just pop the piece of peameal, drizzled with a delicious rum glaze, into the oven. Roast, then carve into thick moist slices for a mouth-watering meal.
Roasted sugary rum bacon
97
PREP TIME
5 min
Makes
12 thick slices
* PLUS Standing Time: 5 minutes, Roasting Time: 45 minutes
Ingredients
- 1 kg piece peameal bacon
- 2 tbsp brown sugar
- 1/4 cup rum , preferably dark, or apple or orange juice
Instructions
- Preheat oven to 350F (180C). For easy cleanup, line with foil a baking dish large enough to hold bacon, such as an 8-inch (2-L) square baking dish. Place bacon, cornmeal-side up, in dish. In a small bowl, stir sugar with rum until dissolved. Spoon mixture evenly over cornmeal coating.
- Roast, uncovered, in centre of 350F (180C) oven until bacon is warmed through and top is golden brown, from 45 to 50 minutes. Remove from oven and let stand 5 minutes before slicing into 12 thick or 24 thin slices.
Nutrition (per serving)
- Calories
- 131,
- Protein
- 15.6 g,
- Carbohydrates
- 3.1 g,
- Fat
- 5.4 g,
- Sodium
- 994 mg.
