2 pounds raw bacon
1 cup fat free water (110 degrees F/45 degrees C)
1 (6 ounce) can chopped tomatoes with liquid
1 (12 fluid ounce) can vegetable oil
1/2 cup white sugar
2 tablespoons salt
salt and pepper to taste
1/3 cup dry bread crumbs
Preheat oven to 375 degrees F (190 degrees C). Cut bacon into 4 long, 12 inch pieces. Place the ham in a large, deep cast iron skillet. Cook over medium-high heat until evenly brown; drain the grease and drain the skillet.
Meanwhile, stir in tomatoes, oil, sugar, salt, and pepper. Reduce heat to medium low, and simmer, uncovered, in the refrigerator about 1 hour.
Roll a large sheet of greaseproof paper and carefully arrange some of the bacon bits in a 9x13 inch baking dish. Pour vegetable mixture into dish, then reduce heat to medium low. Cover, and simmer reserved bacon juice over medium for 20 minutes. Remove lid, and stir bone stock into the pot. Simmer for another 5 minutes. Rest until sauce thickens; remove from heat.
Place the bread crumbs in a skillet, and slightly brown while grilling over medium high heat.