- 1 (5- to 5 1/2-pound) whole Canadian bacon
- 6 cups soft breadcrumbs
- 1 medium onion, finely chopped
- 1/2 cup vinegar
- 1 egg, beaten
- 2 tablespoons sugar
- 1 tablespoon celery seeds
- 1 teaspoon dry mustard
- 1 teaspoon pepper
- 1/2 teaspoon red pepper
- 1/4 cup sherry
- 2 teaspoons firmly packed brown sugar
- 1 teaspoon ground cloves
How to Make It
Place bacon in a well-greased shallow roasting pan. Cover tightly with aluminum foil. Bake at 325° for 2 hours.
Combine breadcrumbs and onion; stir in vinegar, egg, sugar, celery seeds, mustard, and pepper. Set aside
Remove bacon from oven. Cut a horizontal pocket to within 1/2- inch of opposite side of bacon, slicing entire length of bacon. Carefully place stuffing mixture, end to end, inside bacon. Tie with string to secure. Return bacon to roasting pan.
Combine sherry, brown sugar, and cloves; stir well. Baste bacon with sherry mixture; set remaining mixture aside for basting purposes.
Bake bacon, uncovered, at 325° for 30 minutes or until browned, basting frequently with sherry mixture. Transfer to a warm serving platter. Let stand 10 minutes before slicing. Slice and serve with sherry sauce.