Roasted sugary rum bacon
131
- Prep Time5 mins
- Total Time5 mins
- Makes12 thick slices
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 15.6g, Carbohydrates 3.1g, Fat 5.4g, Sodium 994mg.
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.