If Canadian bacon is cured at all, it's usually done in a basic brine. Sometimes it's smoked, though not always. In Canada, the loin is also rolled in ground yellow peas or cornmeal before being sliced, leading to the "peameal" moniker. Sliced thick or thin, this bacon has a sweet flavor and a tender, juicy texture even when fried.
A slice of Canadian bacon on eggs benedict is both traditional and fantastically good. Its sweet ham flavor with the runny egg, rich hollandaise sauce, and toasted english muffin is culinary perfection.
Beyond this, Canadian bacon can be sliced into a breakfast hash, folded into an omelet, or served on the side with a plate of pancakes. It also doesn't have to be strictly a breakfast meat. We can chop it up for a pizza topping, toss it with pasta for a lower-fat carbonara, or slice it into thin ribbons to round out a quick bowl of soup.
Try it out in these recipes:
• Eggs Benedict from The Pioneer Woman • Sweet Potato and Canadian Bacon Hash from Cooking Light via MyRecipes • Canadian Bacon Strata from Martha Stewart • Fried Rice with Canadian Bacon from Epicurious • Carnivore Carnival Pizza from Whipped
And if you're interested in making your own Canadian bacon, take a look at Michael Ruhlman's recipe:
• Canadian Bacon: Brining Basics from Michael Ruhlman
How do you cook with Canadian bacon?
(Image: Ree Drummond from The Pioneer Woman)