Pink Peppercorn and Bourbon Glazed Back Bacon

Hands-on time: 5 minutes Total time: 1¼ hours Makes: 8 to 10 servings

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.

1.6 kg back bacon roast

3 tbsp cracked pink peppercorns

3 tbsp bourbon or dark rum

2 tbsp liquid honey

1 tbsp Dijon mustard

Place bacon, fat side up, in small foil- or parchment paper–lined baking dish. Using sharp knife, score top ½ 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.

PER EACH OF 10 SERVINGS: about 273 cal, 33 g pro, 12 g total fat (4 g sat. fat), 7 g carb (1 g dietary fibre, 4 g sugar), 79 mg chol, 2,124 mg sodium, 559 mg potassium. % RDI: 2% calcium, 12% iron, 3% folate.