Never have only three ingredients combined into more exciting results. I am not ordinarily this opinionated, but once your try this bacon, I know you are going to resoundingly agree.
I developed the recipe a few years ago when I was writing an article on Maple Syrup for The San Francisco Chronicle. I then put it on the back burner, as I do with all my recipes as I create new ones, until a few weeks ago when I needed some protein to fill out a brunch menu.
Moving to Palm Desert into a lovely home overlooking a lush green golf course, I find friends and family are coming out of the wood work to visit. Of course I welcome them, but it means upping my ante on easy recipes to make for both dinner and breakfast. Maple-Glazed Bacon with its tantalizingly sweet, smoky, caramelized flavor has come to my rescue more times than I can count.
The only caveat to the recipe is the bacon is best baked on a rack set over a foil lined baking sheet. A broiler pan with a slotted rack works, but because the slots are so close together, it does not allow for the same drainage of fat as the open slatted cooling rack in the above photo. Either can be used, just make sure to watch the last 10 minutes, because the bacon will bake differently on each type of rack. I found the broiler pan took at least 10 minutes longer for the bacon to become crisp. That is not a problem as long as you know to expect it. Be sure to line the baking sheet with heavy foil or you will be swearing at me as you try to clean it.
I know your first question is going to be can it be made ahead. My answer is yes, but make it the same day. It is best served a little warm. It’s never served hot because when its taken out of the oven it needs to rest at least 10 minutes to crisp up. You can reheat it very quickly in the microwave or oven, but no one complains when it’s at room temperature. Do not try to plan your cooking schedule around it, it can comfortably wait for the other dishes.
100% pure maple syrup, dry mustard and bacon are the only ingredients you need to make this recipe.
This is what the bacon looks like after about 15 minutes when it should be turned and brushed again.
MAPLE-GLAZED BACON
1 pound regular or thick-slices bacon
1/2 cup pure maple syrup
1 teaspoon dry mustard
1.Preheat oven to 400 degrees. Line the bottom of a broiler pan or a large rimmed baking sheet with heavy foil. Place a rack on the pan and spray with nonstick coating. Arrange bacon on rack. It can be touching, but not overlapping.
2. In a 1 cup measure, whisk maple syrup and dry mustard. Brush half over bacon. Bake for 15 minutes.
3. Turn and brush with remaining syrup. Bake an additional 8 to 13 minutes or until bacon is very crisp and golden. Remove from oven and allow bacon to rest on rack for 5 minutes.
4.Using a spatula, remove to a plate. Do not drain on paper towels because it will stick.
To make ahead: Bacon can sit out for several hours. Serve at room temperature or rewarm in a warm oven or for 30 seconds in the microwave.
Makes about 12 slices.
