HAM****Maple-Glazed Peameal Bacon with Rosti

By Unblond1

01/01/15 - This was pretty good, Dan especially liked (of course) but the Peameal I bought was around 2 lbs. and this is an incredible amount of meat, although I'm sure Dan will have no problem with the leftovers. I didn't make the potato pancakes, it was New Year's Day so I served it with Hoppin' John.

Ingredients

• 6 tbsp. pure maple syrup
• 2 tbsp. grainy mustard
• 1 tsp finely chopped fresh thyme
• 1 1/2 lb. piece of peameal bacon, whole
• Rosti
• 4 small Yukon gold potatoes, peeled and grated (or equivalent amount of shredded ready-to-cook hash brown potatoes)
• 1 green onion
• Salt and pepper
• 2 Tbsp olive oil

Details

Servings 10
Adapted from foodnetwork.ca

Preparation

Step 1

Peameal

1. Preheat oven to 350 degrees F.

2. Gently boil maple syrup, mustard and thyme in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.

3. Brush glaze over peameal and roast for about 45-50 minutes, basting twice with glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice peameal and serve with potato rosti.

Rosti

1. Combine grated potato and chopped green onion in a medium bowl. Season with salt and pepper. Heat olive oil in a large non-stick skillet on medium heat.

Form five, 2-inch flat pancakes and put them in the pan. Cook the rosti for about 6 minutes per side or until crispy, browned and cooked through. Drain on paper towels.

Repeat with the remaining potato mixture to make 5 more potato cakes.


Read more at http://www.foodnetwork.ca/recipe/maple-glazed-peameal-with-rosti/7179/#d4CwuJQtRqk8xzzS.99