Preheat the oven to 350° F (176°C).
Place the peameal bacon roast on a cutting board cornmeal or fat side up. Using a sharp chef knife, cut diagonally across the top about 1/2 inch (1.27cm) in depth, 1 inch (2.54cm) apart. Slightly turn the peameal and cut diagonally at 90 degrees to resemble a diamond pattern.
Combine the maple syrup and Dijon mustard. Place the peameal bacon in a baking dish and brush the top of the roast with the maple/mustard mixture. Place sprigs of fresh rosemary on top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for approximately 15-20 minutes allowing the glaze to caramelize. The internal temperature should read 165°F (74°C).
Remove from the oven when done and let rest for 10 minutes before slicing.
Preheat the oven to 350° F (176°C).
Place the peameal bacon roast on a cutting board cornmeal or fat side up. Using a sharp chef knife, cut diagonally across the top about 1/2 inch (1.27cm) in depth, 1 inch (2.54cm) apart. Slightly turn the peameal and cut diagonally at 90 degrees to resemble a diamond pattern.
Combine the maple syrup and Dijon mustard. Place the peameal bacon in a baking dish and brush the top of the roast with the maple/mustard mixture. Place sprigs of fresh rosemary on top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for approximately 15-20 minutes allowing the glaze to caramelize. The internal temperature should read 165°F (74°C).
Remove from the oven when done and let rest for 10 minutes before slicing.
