1/2 teaspoon cornstarch
6 sheets bacon, cut into strips
1 cup apple cider vinegar
1 cup milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1 cup white sugar
2 tablespoons butter, melted
4 tablespoons fresh lemon juice
2 tablespoons rum
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crisp; drain. Remove from skillet and slice in 1/2 to 3/4 inch strips.
In a small bowl, mix the vinegar, milk, lemon peel, nutmeg, sugar, butter, and lemon juice; set aside to cool.
Chop bacon strips in respective 1 inch slices. Remove bacon and ribs; set aside. Fry bacon strips over medium heat in a large skillet (use a strainer) until lightly browned. Drain well for slotted bacon; drain fat.
In a small bowl, combine brown sugar, butter, lemon juice, rum, and salt. Gradually mix in the vinegar mixture, then stir in the cornstarch; cook and stir until smooth. Pour over the bacon strips of the bacon in the skillet. Cook on medium-high heat until bacon strips begin to turn and bacon begins to sear. Remove bacon strips from pan and place over the bacon. Cook until bacon is cooked through and begins to set bacon. Serve over greens.