Our back bacon (also known as peameal) is internationally famous for its leanness and good flavour. Since the meat vendors at our local Cambridge Farmers’ Market always have lovely back bacon, I quite often buy a few slices to fry for a weekend treat. It is also delicious for breakfast or even supper when roasted in a whole piece as in this easy glazed version.
- 1 centre-cut peameal back bacon roast (2 to 3 lb/1 to 1.5 kg)
- 1/3 cup (75 mL) maple syrup
- 2 tbsp (25 mL) all-purpose flour
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) fresh lemon juice
- Pinch ground cloves
Place the bacon on a rack in a shallow baking pan. Roast, uncovered, in a 325°F (160°C) oven for 1 hour.
In a measuring cup, stir together maple syrup, flour, mustard, lemon juice and cloves. Spread half of the mixture over the roast, increase oven temperature to 425°F (220°C) and roast until a meat thermometer inserted in the centre registers 130°F (55°C), about 20 to 30 minutes longer, basting with the remaining maple syrup mixture after 10 minutes.
Transfer to a cutting board; tent with foil and let stand for 10 minutes before thinly slicing.
This recipe serves 8. Nutritional information is based on using a 2lb back bacon roast.