Entree: Canada – Ontario / Central Canada – Peameal Bacon Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 peameal bacon roast, approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) yellow mustard
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) fresh thyme leaves, chopped (or 2 sprigs thyme)
- 2 lb (900 g) baby new potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 small yellow onion, thickly sliced, approx. 6 oz (170 g)
- 1/2 tsp (3 g) kosher salt — for vegetables (peameal bacon is already salty)
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) low-sodium chicken stock (or vegetable stock)
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
A whole peameal bacon roast—Ontario's cornmeal-rolled back bacon—roasted with a maple-mustard glaze and tray-roasted new potatoes and carrots to make a complete main-course meal. Finished with a simple pan gravy and fresh parsley.

Regional Notes:
This version uses Ontario peameal bacon (wet-cured back bacon rolled in cornmeal), not smoked ham or streaky bacon; the cornmeal crust and wet cure give a distinct texture and flavor. Roasting the whole peameal with tray vegetables and a light maple-mustard glaze is a classic Ontario centerpiece, different from smoked or sliced preparations elsewhere.

1. Preheat the oven to 375°F (190°C). Line a large roasting pan with a rack if available; if not, use a shallow pan so vegetables sit under and around the roast to catch drippings.
2. In a small bowl whisk together Dijon mustard, yellow mustard, maple syrup, brown sugar, apple cider vinegar, minced garlic, 1 tbsp (15 ml) olive oil, black pepper, and thyme to make the glaze.
3. Arrange halved potatoes, carrots, and sliced onion in the bottom of the roasting pan. Toss vegetables with remaining 1 tbsp (15 ml) olive oil and 1/2 tsp (3 g) kosher salt; spread in an even layer.
4. Place the peameal bacon roast, fat/cornmeal crust side up, on the rack above the vegetables or directly on top of the vegetables if not using a rack. If the cornmeal crust is loose, gently pat it so it stays on the roast.
5. Roast uncovered for 35 minutes. Rotate the pan once for even browning.
6. After 35 minutes, brush the top of the roast with about half of the glaze. Continue roasting for another 25–35 minutes, brushing with remaining glaze once more in the last 10–15 minutes, until an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Total roast time will be about 60–75 minutes for a 4 lb (1.8 kg) roast; vegetables should be tender and caramelized.
7. Remove the roast from the pan and transfer to a cutting board; tent loosely with foil and let rest 10–15 minutes. Stir the vegetables, remove them to a warmed serving dish, and keep warm.
8. To make the pan gravy: skim excess fat from the pan juices, leaving about 1–2 tbsp (15–30 ml). Place the roasting pan over medium heat on the stovetop (or transfer juices to a saucepan). Add butter and scrape up browned bits. Pour in chicken stock and bring to a simmer.
9. Whisk cornstarch with cold water to make a slurry, then whisk into the simmering pan juices. Cook 2–3 minutes until the gravy thickens; season to taste with black pepper (do not oversalt because peameal is cured).
10. Slice the peameal bacon roast about 1/4–1/2 inch (6–12 mm) thick. Arrange slices on a platter with roasted potatoes and carrots. Spoon pan gravy over the meat or serve on the side, and sprinkle with chopped fresh parsley. Serve hot.