Maple Peameal Bacon Roast
photo by Baby Kato
- Ready In:
- 1hr 15mins
- 1 (3 1/2 lb) peameal bacon (roast)
- 1⁄2 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon sea salt (optional)
- Preheat oven to 350F/180°C.
- Cut six 1-inch slits across roast.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
- Bake in centre of oven for 25 – 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
- Let rest for 5 minutes before slicing.
Five Stars. I made this for part of a Sunday brunch for a large number of cottagers and people were asking me for the recipe. I cooked this on the barbecue using indirect heat. I placed the roast on a foil pan on the "off' side of the grill and basted it frequently with the sauce. It took about an hour and 15 minutes. The roast sliced beautifully. A nice alternative to pan fried peameal and certainly much easier if you are cooking for a large number of people.
I love peameal, but have never done anything but slice it and fry it up in a skillet. Hard to beat ... 'til now. I had a smaller roast, 2.5 lbs, but made the full amount of the sauce. In a covered cast iron braiser, I poured it over the peameal, coating all sides, then put in 8 small, peeled whole yams. I rolled them around in the sauce too. I put the lid on and baked for 1.5 hrs at 350, taking it out at half-hour intervals and basting again with that wonderful sauce. This treatment completely transformed the peameal. The sauce flavours were wonderful on meat and yams alike. The meat was unbelievably tender. I prepared this for my family, but would happily serve it to company. With a green veg or salad and maybe some dinner rolls, who could ask for more! Thanks for posting this one.
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I love to cook!! This is my #1 favorite recipe site. Everyone is so friendly and the recipes are fantastic! I live in Ontario, Canada with my husband and our new little baby girl. We are both stay at home parents as our motel business is attached to our house. We recently turned Vegan and have been experimenting with lots of different meat substitute recipes (seitan, TVP etc).