At christmas, I usually buy a ham. I cook it in coca cola and onions until all the flavour has gone through the meat, it is 1 hour in a pressure cooker for a 1-1.5 kg ham. I then slice off part of the skin and cover that part of the ham with treacle, then mustard powder and brown sugar. I cook that for about 20 minutes to caramelise the sugar.

Helen

See if the recipe below sounds like it.

Here is a link that might be useful: Bacon

I make this Bacon every Xmas..My family's favorite,since 1996!

Pecan Praline Bacon Courtesy of Epicurious..

PECAN PRALINE BACON
Can be prepared in 45 minutes or less.
1 pound thick-cut bacon (about 12 slices)
3 tablespoons sugar
1 1/2 tablespoons chili powder
1/4 cup pecans, chopped fine

Preheat oven to 425°F.
On rack of a large broiling pan arrange bacon slices in one layer and cook in middle of oven 10 minutes, or until it just begins to turn golden. In a small bowl stir together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and pecans. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes. Transfer bacon, praline-sides up, to paper towels to drain.

Serves 6.
Gourmet
March 1996

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100% would make
this recipe again
A Cook from new canaan, ct on 06/16/02

This bacon is incredible! I made it for a mother's brunch and women that don't eat were practically fighting over the last few pieces. It's salty and sweet, what could be bad.
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Here's one I've made many times. I use bacon from the farmers' market, which is "dryer" than packaged bacon so not sure how using packaged bacon would affect the cooking time.

GLAZED BACON

½ lb. bacon, sliced
½ cup lightly packed brown sugar
1 Tbs. Dijon mustard
2 Tbs. red wine

Place the bacon in a large baking pan and bake in a preheated 350 degree oven for 10 minutes or until crisp. Drain the fat off. Mix the remaining ingredients together thoroughly, then pour over the bacon. Bake at 350 degrees until it bubbles, making sure bacon glaze is covering both sides, approx. 10 minutes.

Remove the bacon from the pan and place on wax paper or aluminum foil. Cut the bacon slices in half, if desired. Do not refrigerate or cover, but let sit at room temperature until ready to serve. It should be dry to the touch, not sticky. If it is limp or sticky, bake a bit longer, about 2 minutes.

Source: Betty GroffÂs Pennsylvania Dutch Cookbook

Here's another one for Glazed Bacon that is really good. I've made this for holidays, and it is very popular. Not exactly health food, but yummy.

Glazed Bacon

1 lb. bacon slices, cut in half
1 cup brown sugar

Shake bacon slices, 3 or 4 at a time, in the brown sugar in a bag

Bake on a parchment-lined cookie sheet @ 400°. for 5 - 10 minutes.

If doing a large quantity for a brunch, cool and reheat gently in oven.