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Bacon Recipe

This is possibly one our favourite day's of the year! We get to celebrate all things Bacon...

As you may know, we love Bacon here at Ross & Ross which is why we created our very first Homemade Curing Kit...Bacon. This curing kit is still one of the most popular products we sell here and we love seeing our customers getting involved in the newly popular trend of curing your own meat at home.

International Bacon Day is a great excuse to just try all things bacon and my personal favourite... A 'good, old' bacon sandwich in which Ross & Ross sell the perfect thing for this! The Ultimate Bacon Sandwich Kit, which you can find right here. If you have been following some of our recent blogs then you may have noticed a variety of scrumptious recipes that we have created for you. Today we have created a recipe especially for International Bacon Day in which I know you bacon lovers will enjoy!


So we have gone for a piece of 'Original cure' bacon. Home curing using our bacon kit. We have used Gloucester Old Spot and used the 'Original' cure. It will be getting sweetness and smoke later. Then cooked and lightly smoked it on the BBQ (you can use the oven for some of this if you like) using cherry wood chips, Oxford Charcoal (Hardwood blend) and some rather lovely Cherry Plum wood. Then to add some sweetness and spice we have glazed with our Pineapple & Habanero BBQ Jam. This gets some lovely caramelisation going and gives some sweet heat. This is our hottest BBQ Jam but is slightly mellowed by the smoked and sweet bacon fat. Serve in the middle of the table for all to tuck in.

Serves: 2-4

Prep time: 5 mins

Cook time: 1 hr

You will need:

500g x whole piece original streaky bacon (rind removed)

1 x jar Ross & Ross Habanero & Pineapple BBQ Jam 


  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.

We hope you have a glorious #internationalbaconday and enjoy making this recipe!

Let us know how it went by posting a comment below and show us some pics on social media.



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