Revive memories of Grandma’s kitchen by glazing succulent bacon slices with maple syrup and hints of apple!
lb thick-cut bacon (about 12 slices)
cup real maple syrup
tablespoons apple jelly
Freshly ground pepper
Adjust oven rack to middle position. Heat oven to 375°F. Line cookie sheet with sides with foil.
Place bacon on cookie sheet in single layer. Bake 10 minutes. Drain off fat.
Meanwhile, in 1-quart saucepan, heat syrup and jelly, stirring occasionally, until jelly melts and syrup is warm. Remove from heat.
Use pastry brush to brush about half the syrup mixture on bacon (you don’t have to use it all, just enough to moisten bacon), then sprinkle with pepper. Bake 15 minutes.
Flip bacon, brush with remaining syrup mixture and sprinkle with pepper. Bake 20 minutes longer or until bacon is glazed and done. Serve warm.
Why it Works: Keep it Clean
There are two ways to make American bacon. The current way is to quickly brine the belly of the pig in a salt/sugar solution. The second way, commonly used years ago, is to rub the belly with salt and spices, a slower but more flavorful process. Unfortunately, the former process leaves a large amount of liquid in the bacon. When this liquid escapes from the bacon as it cooks, it encounters the hot melted fat. The result is a lot of popping and a big mess. The solution? Bake your bacon in the oven instead of frying it on the stovetop. Because the heat is more evenly distributed in the oven, there's less mess.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.