Sunday Brunch Bacon
|Canadian bacon||3 Pound (Whole)|
|Canned sliced pineapple||16 1⁄2 Ounce (Reserve Syrup, 2 Cans, 8 1/4 Ounce Each)|
|Brown sugar||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
|Maraschino cherries||1⁄4 Cup (4 tbs)|
Score surface of bacon with diagonal slashes.
Stud bacon with whole cloves.
Place bacon in plastic cook-in-bag.
Combine pineapple syrup, sugar, mustard, and ginger; pour into bag.
Allow bacon to marinate at least one hour at room temperature or over night in refrigerator.
Place bag in baking dish; loosely fold over top of bag.
Cook on ROAST (7) for 15 to 20 minutes or until warmed through.
Arrange bacon on serving platter surrounded by pineapple slices and cherries.
Pour hot sauce over bacon, pineapple, and cherries.