I absolutely love peameal bacon. I usually just slice and fry in a frying pan and enjoy with a little mustard. When I saw this recipe, I just KNEW that I had to go buy some peameal bacon to try it out! Definitely worth the wait (I couldn’t find peameal bacon in my local grocery store for about 2 weeks, and it was driving me nuts with all the anticipation).
1 (2 lb.) peameal bacon roast
1/4 cup brown sugar
1/4 cup bourbon
5 to 6 buns
1. Preheat the oven to 350F. Line a baking sheet with foil.
2. Whisk together brown sugar and bourbon in a bowl.
3. Score roast, and place on baking sheet. Brush with half the glaze.
4. Bake for 30 minutes, then baste with remaining glaze. Bake until the internal temperature reaches 160F, about another 25 minutes (55 minutes in total).
5. Slice and serve piled high on soft buns.
When scoring the roast, scoring is to make shallow cuts into the surface of the roast. You can score in a diamond pattern or in straight lines across the roast. Scoring the meat creates more exposed edges and results in more crispy pieces after roasting. I think I made mine a little too thick but I figured it couldn’t hurt.
I served the peameal bacon on a bun with some mustard (use gluten free buns for a true gluten free recipe). Mine had honey Dijon, my fiancé used regular yellow mustard. I also used some of the warm glaze from the baking dish.The original recipe also suggested sliced tomatoes and cheese as options.
The bourbon can be substituted for whiskey, apple juice, orange juice, or even water. Make sure you line that baking sheet with foil because as the glaze cools, it gets extremely sticky.