Roasted sugary rum bacon



5 min


12 thick slices

* PLUS Standing Time: 5 minutes, Roasting Time: 45 minutes
Roasted sugary rum bacon


  • 1 kg piece peameal bacon
  • 2 tbsp brown sugar
  • 1/4 cup rum , preferably dark, or apple or orange juice


  • 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.

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.