Peppered saute of ozark mountain smokehouse \"arkansas bacon

Yield: 1 servings

Measure Ingredient
\N \N Oil Spray
\N \N Half round slices of smoked Canadian; preferably Ozark
\N \N ; bacon, Mountain Smokehouse
\N \N ; \"Arkansas Bacon\" ,
\N \N ; or smoked ham
\N \N Coarsely cracked black peppercorns
\N \N Dark Brown sugar

Oil spray a heavy iron skillet and heat over medium heat. With the heel of hand, rub/press peppercorns liberally into one side of Arkansas or Canadian bacon or ham slices. When pan is hot, add bacon/ham, pepper-side down (most of the pepper will fall off; don't worry). Sprinkle top side with additional pepper. Let ham fry in hot skillet until nicely seared and browned, about 2 to 4 minutes, then flip over. Sprinkle the browned side you have just flipped lightly with brown sugar; about 1 teaspoon per slice.

When second side has browned, flip again so the sugared side is directly in contact with the skillet and let sear very quickly 10 to 20 seconds, sprinkling second side with brown sugar. Flip, repeat the quick sear, and remove from the skillet to hot plate. Serve at once.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9338 - CRESCENT DRAGONWAGON Converted by MM_Buster v2.0l.

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