A pig’s meaty jowls, which are what your deli charges a lot for, as well as its crispy bacon and juicy hams, all do well when they are cured.
If you love the taste of these pork treats but can’t eat something so fatty, a lean peameal bacon roast might be the perfect middle ground for you. The main difference between this and “Canadian bacon” is that it is cooked in one piece instead of slices.
When you want impressive results with minimal effort, oven-roasting a whole peameal bacon roast is the way to go. This cooking method yields incredibly moist, tender pork infused with flavor – no fuss required! Follow this simple tutorial for baking peameal bacon roast in the oven.
What is Peameal Bacon?
Also known as Canadian bacon, peameal bacon comes from the boneless loin of the pig. It is brined, cured, and often coated in cornmeal (historically rolled in ground peas, hence the name “peameal”). This is a very lean cut with little fat.
Peameal bacon can be purchased as a whole roast or sliced into rounds. While the slices make great additions to breakfast dishes, roasting a whole peameal bacon roast has its advantages:
- Feeds a crowd easily
- Stays incredibly juicy and tender
- Requires minimal preparation
- Infuses with flavor from seasonings
- Yields beautiful presentation
Ingredients
- 3-4 lb peameal bacon roast
- 2 Tbsp maple syrup, brown sugar, or honey
- Spices like garlic powder, onion powder, smoked paprika (optional)
Step-by-Step Method
Roasting peameal bacon roast in the oven is simple Follow these steps
-
Prep the roast: Place roast fat side up in a baking dish. With a sharp knife, score the top in a crisscross pattern, about 1⁄2-inch deep.
-
Brush on flavor Lightly brush maple syrup, brown sugar, or other sweetener over the top Rub in spices, if desired
-
Cover and cook: Cover dish tightly with foil. Bake at 375°F for 1 hour.
-
Uncover and finish cooking: Remove foil and continue roasting until internal temp reaches 145°F, about 1 more hour.
-
Rest and slice: Let roast rest 10 minutes before slicing into 1⁄4 to 1⁄2 inch pieces.
Pro Tip: Use a meat thermometer to check internal temp. Roasting times vary based on size.
Choosing the Right Roast
When selecting a peameal bacon roast, opt for:
- Weight between 3-4 pounds
- Uniform shape for even cooking
- Pink/red color without dried edges
- Thick, even layer of cornmeal coating
Milder flavor and tenderness come from younger pigs. Check the packaging date and choose the freshest roast available.
Oven Roasting Tips
- Roast fat side up for self-basting moisture
- Elevate roast on a rack for air circulation
- Use a meat thermometer for perfect doneness
- Let roast rest before slicing to retain juices
- Save pan drippings for au jus or gravy
Serving Suggestions
- Roast pairs well with breakfast sides like eggs, hashbrowns, pancakes
- Slice and serve on sandwiches, burgers, or pizza
- Dice for hearty addition to soups, stews, and casseroles
- Layer on nachos or baked potatoes
Oven roasting is a hassle-free way to enjoy incredibly moist, flavorful peameal bacon roast. With minimal preparation, you can bake an impressive centerpiece to feed a crowd any time of day. This Canadian classic roasted to perfection is sure to become a go-to meal for breakfast, lunch, or dinner!
What Is Peameal Bacon?
This cut is known by several names, though “Canadian bacon” is the most common in the U. S. Its lean pork loin, cured with salt, sugar and spices and sometimes smoked as well. People in Canada don’t usually call bacon “Canadian bacon.” Instead, they call it “back bacon” if it’s already cooked or “peameal bacon” if it’s rolled in cornmeal and sold raw.
In the United States, it can be sold either ready to eat or raw, depending on regional tastes or the producer’s choice. In either form, it can be thought of as a lean, compact, quick-cooking ham.
Heating Fully Cooked Bacon Roast
You can cut your peameal bacon roast into slices and eat it right away if it says “ready to eat” on the package, just like you would with a fully cooked ham.
Putting these on the table is quick and easy; they only need 20 to 30 minutes to heat up. This is long enough for you to glaze the roast with sweet things like maple syrup, honey, or agave nectar if you want to.
At 400 degrees Fahrenheit, heat the roast in a pan with a lid and a splash of water, wine, or apple juice to keep it moist. For the last 10 minutes, if you have a glaze to caramelize, take the lid off and let the roast cook.
Peameal Canadian Bacon Roast
FAQ
What temperature should peameal bacon be cooked at?
What is peameal bacon called in the US?
How do you know if peameal bacon is cooked?
Is Canadian bacon and peameal bacon the same thing?
How do you cook a peameal bacon roast?
Preheat oven to 375F. Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle. Brush the maple syrup on the top of the roast. Cover the baking dish with foil. Place in the oven and bake for one hour.
How do you eat whole peameal bacon?
A roasted whole peameal bacon is nice because it is super moist and juicy and great on a plate with eggs, hash browns, toast and other breakfast items. Place the roast in a baking dish with the skin side facing up. Take a sharp knife to score the top of the pork roast. I like to make cuts into the meat about 1/2 inch deep.
What is a peameal bacon roast?
It’s important to note that a Peameal Bacon Roast is a cured pork loin rolled in peameal, which is a type of cornmeal. It’s a popular breakfast meat in Canada and is also known as Canadian Bacon in the US. This recipe with a sweet and zesty glaze results in a crusty exterior and juicy interior.
Can you cook peameal bacon in the oven?
Another advantage of cooking peameal bacon in the oven is that it is a healthier option compared to other pork products such as ham or regular bacon. Peameal bacon has lower levels of fat and saturated fat, making it a great alternative for those who want to indulge in pork products without compromising their health.