Roasted Slab Bacon

Roast Slab Bacon

Serves 4-6


  • 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

  • ¼ cup water
  • 6 tbsp bourbon
  • 6 tbsp brown sugar
  • 2 tbsp orange marmalade
bourbon glaze
slab bacon
cooking slab bacon


    1. Preheat oven to 420ºF
    2. In a large pot, bring well salted water to a boil and par-boil the potatoes for 10 minutes. Drain and let cool
    3. To prepare the glaze, combine all ingredients in a small sauce pot and stir until sugar is dissolved and everything is well incorporated
    4. Bring to a simmer and reduce by about ⅓, remove from heat and let cool
    5. Rough chop celery, carrots and onion into 1” pieces
    6. Combine chopped vegetables, potatoes and garlic, lightly coat  in olive oil, and season to taste with salt and pepper
    7. Place vegetable mixture in a roasting pan and put in the oven for 30 minutes
    8. Meanwhile score the fat side of the bacon slab in a cross-hatch pattern about ⅛” deep
    9. Brush surface all over with the glaze
    10. 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
    11. Lower heat to 375ºF and bake for 45 minutes. Check periodically for the desired about of crisp at the edges
    12. Remove from the oven
    13. 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.
    14. Chop parsley to garnish and serve immediately



      slab bacon