Name: Peppered Saute of Ozark Mountain Smokehouse "Arkansas Bacon
Ingredients: Oil Spray; Half round slices of smoked Canadian; preferably Ozark; ; bacon, Mountain Smokehouse; ; "Arkansas Bacon" ,; ; or smoked ham; Coarsely cracked black peppercorns; Dark Brown sugar

The causes of backsliding are many. We have pretended to be living a more devoted life than was actually the case; we neglected to watch unto prayer; we allowed secret sin to eat out the heart of our piety…or we yielded to temptation…or we yielded to the fear of man, and drifted with the multitude to do evil; or we became prosperous, and trusted only in our wealth; or poor, and succumbed to covetousness and the bitterness of despair.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
	Canadian	Dujour02	1	servings

INGREDIENTS

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

INSTRUCTIONS

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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