Roasted sugary rum bacon


  • Prep Time5 mins
  • Total Time5 mins
  • Makes12 Thick slices
*PLUS Roasting Time: 45 minutes, Standing Time: 5 minutes
Roasted sugary rum bacon
Chatelaine Triple Tested


  • 1-kg piece peameal bacon

  • 2 tbsp brown sugar

  • 1/4 cup rum, preferably dark, or apple or orange juice


  • Preheat oven to 350 F. For easy cleanup, line with foil a baking dish large enough to hold bacon. Such as an 8 inch square baking dish. Place bacon, cornmeal side up, in dish. In a small bowl, stir sugar with rum until dissolved. Spoon mixture evenly over cornmeal coating.

  • Roast, uncovered, in centre of preheated oven until bacon is warmed through and top is golden brown, 45-50 minutes. Remove from oven and let stand 5 minutes before slicing into 12 thick or 24 thin slices.

Nutrition (per serving)

Calories 131, Protein 16g, Carbohydrates 3g, Fat 5g, Sodium 994mg.

Cooking Tip:

Basting a peameal roast (best known as Canadian bacon) with a sugar rum coating infuses delicious flavour and you will get to skip the tedious task of frying slices of bacon by popping the full roast in the oven instead. This stress-free brunch main course is a reader favorite.