Prep 5 mins
Cook 2 hrs 30 mins
So easy and delicious, it's hard to believe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs Canadian bacon
- 1⁄2 cup pineapple juice
- Place bacon, fat side up in an open roasting pan; add juice.
- Bake at 300F for 2 1/2 hours.
- Very pretty garnished with pineapple rings or drained, canned peaches.