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
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
- Folate 3
- Calcium 2
