Lacquered Bacon Recipes

LACQUERED BACON

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.

MAPLE-LACQUERED BACON

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.

LACQUERED BACON

Steps:

• Preheat oven to 350 degrees F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about 1/2 of the glaze on the bacon. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 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 rather than on paper towels to avoid wiping off the glaze. Serve warm.