SHERRY-BASTED PEAMEAL BACON

By akselden

Ingredients

• 2 lb. piece peameal bacon
• 3/4 C medium dry sherry
• 1/2 C brown sugar
• 1/2 tsp dry mustard
• 1 T malt vinegar

Preparation

Step 1

Preheat oven to 325°F.

Place whole bacon in an ovenproof dish and bake, uncovered, for 1 hour, basting every 15 minutes, with the sherry.

While the bacon is in the oven, combine the brown sugar, mustard and vinegar.

15 minutes before bacon is cooked, spread this mixture over it and bake for the last 15 minutes.

Let the meat sit for 15 minutes before slicing and serving.