Ingredients 1/2 cup  barbecue sauce 125 mL  1/4 cup  marmalade or peach jam, melted 50 mL  2 tbsp grainy mustard 30 mL  2 tbsp maple syrup 30 mL  1 tbsp  cider vinegar 15 mL  1 1/2 lbs whole peameal bacon roast 750 g

Directions

Preheat the barbecue to medium-high and grease the grate. Combine the barbecue sauce, jam, mustard, maple syrup and cider vinegar in a microwavesafe bowl and heat on high, stirring often, for 2 minutes or until smooth and glossy. Let cool slightly.

 

Brush a third of the sauce over the peameal roast. Grill, turning and basting often, for 10 minutes or until the roast is evenly marked. Turn the burner directly under the meat off and set the remaining burner(s) to medium-low. Close the lid and roast over indirect heat, turning and basting occasionally, for 30 minutes or until an instant-read thermometer inserted into the meat registers 160° F (71° C). Transfer to a carving board and let stand for 5 minutes.

• Canadian Back Bacon
• Peameal Bacon Baked