This easy recipe for glazed Canadian bacon yields a platter full of succulent, savory slices of meat with a citrusy-sweet caramelized crust.
This recipe comes from one of my favorite cookbooks~Past & Repast: The History and Hospitality of the Missouri Governor’s Mansion. This cookbook is a lovely compilation of recipes and photos shared by former First Lady Carolyn Bond, then wife of Governor “Kit” Bond.
This glazed Canadian bacon was a popular brunch item on the Mansion sideboard that was often served with eggs florentine, Kentucky cheese grits, and fresh fruit with poppy seed dressing. These recipes, along with many other Mansion favorites, are included in the book which was printed in 1983 and is now a collector’s item. It is available here on amazon through third party sellers. I just bought my second copy for $4.99. #canthelpmyself #cookbooksaremyweakness
When I serve glazed Canadian bacon for brunch, I often put it alongside Gourmet Gruyere Cheese Grits, Spinach, Bacon & Swiss Buttermilk Quiche, and Callie’s Cheese and Chive Biscuits. I recently served it on Sister Shubert’s yeast rolls and Callie’s biscuits (photo above right) as an accompaniment to Shrimp & Andouille Sausage Gumbo.
I have made this recipe myriad times and have used both Canadian bacon and thinly sliced spiral ham. In the above photo, I used Kentucky Legend spiral sliced ham. A small ham yields much more meat at a fraction of the price, and the taste is just as yummy (often even more so, especially if the ham has a slight amount of fat around the edges).
Glazed Canadian bacon can be made a day ahead and reheated in a warm oven just before serving. Leftovers make great sandwiches or can be used in biscuits for breakfast.