Pink Peppercorn and Bourbon Glazed Back Bacon Pink Peppercorn and Bourbon Glazed Back Bacon

Pink Peppercorn and Bourbon Glazed Back Bacon | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald

Forget frying individual slices of bacon! Save time and effort by roasting a slab of back bacon; the meat’s brine and size will keep it tender and juicy. Our serving size is generous, so if you want to reduce sodium, cut it in half.

  • Prep time 5 minutes
  • Total time 1 hour & 15 minutes

Ingredients

  • 1.6 kg back bacon roast
  • 3 tablespoons cracked pink peppercorns
  • 3 tablespoons bourbon or dark rum
  • 2 tablespoons liquid honey
  • 1 tablespoon Dijon mustard

Method

Place bacon, fat side up, in small foil- or parchment paper–lined baking dish. Using sharp knife, score top 1/2 inch deep in diamond pattern. Pour 3 tbsp water into bottom of dish.

In small bowl, stir together peppercorns, bourbon, 1 tbsp of the honey and the mustard. Brush over top of bacon. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Cover with foil; roast in 325°F oven for 45 minutes. Increase heat to 450°F. Uncover and roast, basting with pan juices, until top is deep golden and instant-read thermometer inserted in thickest part of meat reads 140°F, 25 to 35 minutes. Drizzle remaining honey over top. Let rest for 10 minutes before slicing. 

Makes 8 to 10 servings.

Nutritional facts Per each of 10 servings: about

  • Fibre 1 g
  • Sodium 2124 mg
  • Sugars 4 g
  • Protein 33 g
  • Calories 273
  • Total fat 12 g
  • Potassium 559 mg
  • Cholesterol 79 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g

%RDI

  • Iron 12
  • Fibre 0.0
  • Folate 3
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pink Peppercorn and Bourbon Glazed Back Bacon

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