Lacquered Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
• Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper.
• Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer.
• Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more.
• Transfer the bacon to clean parchment paper to cool slightly before serving.

Steps:

• Preheat oven to 375°.
• In a bowl, stir the chutney, juice, mustard, and vinegar together.
• Place the bacon in a single layer on a baking sheet.
• Bake the bacon 10-12 minutes or until it begins to look opaque and the fat begins to render; pour off any accumulated drippings.
• Turn over the bacon and brush about one half of the glaze on each slice.
• Return bacon to oven and cook 3-4 minutes.
• Remove bacon from oven, turn it over again, and brush it with the remaining glaze.
• Return bacon to oven for 3-5 minutes, until well browned and firm (with the glaze coating, the bacon gets chewy and crunchy but stays short of crisp).
• If you want to drain the bacon, do it on a rack instead of paper towels to avoid wiping off the glaze.
• Serve warm.