As you guys know, we absolutely love bacon here at Ross & Ross Gifts, so we came up with a brilliant dish that add a bit of spice to your cured bacon!

Chef's Tip: For this recipe, I have gone for a piece of 'Original cure' bacon, created using our original Homemade Curing Kit...Bacon. I then cooked and lightly smoked it on the BBQ using cherry wood chips (you can use the oven for some of the cooking process if you like). Although our Pineapple & Habanero BBQ Jam is one of our hottest BBQ jams- the smoked and sweetened bacon fat will help to mellow it down slightly.

Prep time: 5 mins

Cook time: 1 hr

Serves: 2-4

Ingredients:

• 500g x whole piece original streaky bacon (rind removed)
• 1 x jar Ross & Ross Habanero & Pineapple BBQ Jam 

Method:

1. Preheat oven to 140c and light the BBQ. Or just use the BBQ and allow for the wood and coal to reach 140c
2. Place bacon into a roasting tin, cover tightly with foil and cook for 30 mins. Turn halfway through cooking.
3. Place the BBQ Jam near the BBQ in a saucepan to warm slightly.
4. Take the bacon to the BBQ (if not there already) and glaze with the BBQ Jam. Place onto indirect heat and cook for 20-30 mins to get some smoke onto the bacon. Obviously you can smoke for longer if you want a really smoky taste and play around with different woods.
5. Move to direct heat (over the coals)
6. Carefully turn and glaze every 5 mins or so with the jam. Ensure it does not catch and burn.
7. Serve with more BBQ Jam on the side.

 

If you like this recipe, you will love our recipe for BBQ Cajun Salmon, or our recipe for Caribbean Jerk Chicken!