- 1 centre-cut peameal back bacon roast (2 to 3 lb/1 to 1.5 kg)
- 1/3 cup (75 mL) maple syrup
- 2 tbsp (25 mL) all-purpose flour
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) fresh lemon juice
- Pinch ground cloves
- Place the bacon on a rack in a shallow baking pan. Roast, uncovered, in a 325°F (160°C) oven for 1 hour.
- In a measuring cup, stir together maple syrup, flour, mustard, lemon juice and cloves. Spread half of the mixture over the roast, increase oven temperature to 425°F (220°C) and roast until a meat thermometer inserted in the centre registers 130°F (55°C), about 20 to 30 minutes longer, basting with the remaining maple syrup mixture after 10 minutes.
- Transfer to a cutting board; tent with foil and let stand for 10 minutes before thinly slicing.