Peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat. These days it is rolled in cornmeal, creating a yellow crust, but it originally was rolled in crushed yellow peas which gave it its name.
Peameal was developed in Toronto, Canada by William Davis who owned a pork processing company. By the early 1900s, it was the largest pork packer in the British Empire, contributing to one of Toronto’s longstanding nicknames, “Hogtown”.
Comforting Canadian Maple Peameal Roast
- Cooling rack
- rimmed baking sheet
- 3 lb. peameal bacon roast
- 1/3 cup maple syrup
- 2 Tbsp dijon mustard
2 tsp fresh rosemary, chopped
- 1 pinch freshly ground pepper
- 1 pinch kosher salt
- Preheat oven to 350F.
- Place the fatty side up and score 1 inch diagonal
- Line a baking sheet with tin foil, then place a cooling rack on top, and the roast on the rack.
- Mix the glazing ingredients together and baste the roast, on all exposed sides with 1/2 of the glaze.
- Bake in centre of oven for 30 minutes. Take the roast out the oven, brush the rest of the glaze on the roast and return to the oven.
- Bake for another 30 minutes, or until a thermometer registers 130F.
- If you like more of a crunchy crust, turn the heat up to 400F, and bake the roast for another 10 minutes on an upper rack.
- Rest the roast for 10 minutes before slicing.