Roasted Slab Bacon
Serves 4-6
INGREDIENTS
- 1 Bacon Slab
- 2lb Yukon Gold creamer potatoes - halved
- 5 cloves garlic, peeled and halved
- 3 celery stalks
- 2 carrots
- 1 red onion
- Olive oil
- Salt & pepper
- Flat leaf parsley for garnish
For the glaze
- ÂĽ cup water
- 6 tbsp bourbon
- 6 tbsp brown sugar
- 2 tbsp orange marmalade



RECIPE
- Preheat oven to 420ÂşF
- In a large pot, bring well salted water to a boil and par-boil the potatoes for 10 minutes. Drain and let cool
- To prepare the glaze, combine all ingredients in a small sauce pot and stir until sugar is dissolved and everything is well incorporated
- Bring to a simmer and reduce by about â…“, remove from heat and let cool
- Rough chop celery, carrots and onion into 1” pieces
- Combine chopped vegetables, potatoes and garlic, lightly coat in olive oil, and season to taste with salt and pepper
- Place vegetable mixture in a roasting pan and put in the oven for 30 minutes
- Meanwhile score the fat side of the bacon slab in a cross-hatch pattern about ⅛” deep
- Brush surface all over with the glaze
- Once the vegetables have been roasting for 30 minutes, add a rack to the roasting pan and place the bacon slab above them. If you don’t have a rack, lay the slab directly on top of the vegetables
- Lower heat to 375ÂşF and bake for 45 minutes. Check periodically for the desired about of crisp at the edges
- Remove from the oven
- On a serving platter, make a bed of vegetables. Cut the slab in ¼ - ½” slices and lay atop the vegetables. Spoon accumulated juices from the roasting pan over the meat.
- Chop parsley to garnish and serve immediately
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