Maple Honey Glazed Bacon Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

Steps:

• Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.
• Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.
• Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.
• Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.

Steps:

• Bake bacon in 350 degree oven in large pan 10-15min until crisp.
• Drain fat.
• Mix the rest of the ingredi.
• and pour over the bacon.
• Make sure bacon glaze covers both sides and bake at 350 degrees until it bubbles, about 10 min.
• Remove bacon from pan and place on wax paper.
• Cut slices in half if desired.
• Do not refrigerate or cover, but let sit at room temp until ready to serve.
• It should be dry to the touch, not sticky.
• If bacon is limp or sticky, bake a bit longer, about 2 min.

Steps:

• Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
• In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
• Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
• Cook the glazed side down for 2 minutes over low heat.
• Glaze then turn and cook for another 2 minutes over low heat.
• Repeat until all the glaze is used up.
• Serve immediately.

Steps:

• Preheat oven to 325°. Line a roasting pan with heavy-duty foil. Place ham on a rack in prepared pan. Pour maple syrup over ham, separating slices. In a small bowl, beat the remaining ingredients until blended; spread 3/4 cup over ham., Bake, uncovered, for 1-1/2 hours. Spread remaining butter mixture over ham. Bake until a thermometer reads 140°, basting occasionally with pan drippings, 30-45 minutes longer.

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook until liquid is reduced to 1/3 cup., Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes; drain., Drizzle half of glaze over bacon. Bake for 10 minutes. Turn bacon and drizzle with remaining glaze. Bake until golden brown, 5-10 minutes longer. Place bacon on waxed paper until set. Serve warm.