What could be better, or more Canadian, than bacon? Bacon wrapped in bacon and glazed with maple syrup! This tender, juicy peameal bacon roast is wrapped in strips of bacon and roasted to a sweet and savoury lacquered finish—and with only 5 ingredients, it’s much easier than you’d think. Serve it as part of a brunch menu, or instead of regular bacon with your weekend breakfast.
ingredients
directions
Cut the peameal roast in half, lengthwise. On a 20-inch (50 cm) length of plastic wrap, arrange 5 of the bacon strips across the plastic wrap, slightly overlapping, to form a sheet of bacon.
Lay one of the peameal bacon halves across one short end of the bacon sheet. Using the plastic wrap as a guide, roll up the roast in the bacon. (Don’t roll the plastic wrap up along with it.) Secure the seam with toothpicks. Repeat with more plastic wrap, and the remaining bacon and peameal. Wrap the roasts up tightly into cylinders and refrigerate for at least 2 hours. (You can refrigerate the roasts for up to 24 hours.)
Heat a large skillet over medium heat. Brown the roasts all over, starting seam-side down, until the fat has started to render out and the roasts are light golden, about 8 minutes.
Meanwhile, in a small bowl, whisk together the maple syrup, mustard and vinegar; set aside.
Transfer the roasts to a rack set inside a roasting pan. Pour 1/2 cup water in pan under rack. Brush the roasts all over with glaze. Bake in a 350°F oven, basting with the maple mixture every 15 minutes and adding water to pan if it goes dry, until the roasts are deeply golden, glazed and the temperature in the centre registers 165°F (74°C), about 1-1/4 hours. Let the roasts stand 10 minutes before removing the toothpicks and slicing.