Best Glazed Bacon Recipes

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

MAPLE-GLAZED BACON

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.

HONEY-BOURBON GLAZED BACON

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.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

GLAZED BACON

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.

BACON-HERB WRAPPED PORK TENDERLOIN WITH LEMON GLAZED SWEET POTATOES

Steps:

• Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
• Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
• Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

BROWN-SUGAR-GLAZED BACON

Steps:

• Position 1 rack in top third of oven and preheat to 400°F. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arrange bacon slices in single layer on rack. Sprinkle brown sugar evenly over. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

EASY GLAZED BACON

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

WHISKEY & MAPLE GLAZED SLAB BACON

Steps:

• 1. Preheat oven to 350. Line a Jelly Roll pan with foil for easy clean up. Place slab of bacon in center of pan, fatty side up. With a sharp knife cut cross every 1", about 1/2" deep..Then turn and cut across again, so it looks like tic tac toe, only with a lot of lines...
• 2. Drizzle maple syrup over top and rub in, you want it to get in those cuts. Then repeat with 1/2 cup whiskey glaze. Cover tightly with foil and bake for one hour. Remove from oven, reduce heat to 325. Turn slab over...brush or drizzle 1/2 cup or so of whiskey glaze over top, cover again with foil and bake another hour.
• 3. Remove from oven, allow to rest 10 minutes, remove foil, slice as desired (I did approx 3"x1" pieces), place in skillet over medium heat, drizzle with more glaze to coat all sides and warm through, sauce will thicken and caramelize as it heats. Be careful not to burn. Serve as desired. I served over polenta with a little dish of more whiskey sauce for dipping. ENJOY!!!
• 4. POLENTA: 3 c milk, 1 1/4 c cream, 1/2 c butter, 1 1/2 tsp sea salt, 1 Tbsp sugar, 1 1/2 c corn meal... Butter or spray a 9x13 pan, set aside. In a large saucepan over medium heat, bring milk, cream, salt and sugar to a boil, stirring occasionally. When it starts to boil, slowly sprinkle in corn meal while briskly whisking the whole time, until all corn meal has been incorporated. Continue to whisk until thickened. Then pour into prepared pan. Set aside to cool. When cool cut into servings. Warm slightly before serving. May be stored in refrigerator for up to a week.

BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS

Steps:

• Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
• Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

BROWN SUGAR-GLAZED BACON

Steps:

• Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the 2 racks. Evenly sprinkle with pepper and sugar.
• Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

MAPLE-GLAZED SWEET POTATO WEDGES WITH BACON

Steps:

• Heat the oven to 425 degrees, and line a baking sheet with parchment paper. Cut each sweet potato in half lengthwise, then slice each half into 3 or 4 wedges, 1- to 1 1/2-inches thick.
• In a large bowl, toss the sweet potatoes with the oil and salt. Spread onto the baking sheet in a single layer, leaving a little space between the pieces. (Use two baking sheets if you need to).
• Bake for 20 minutes, then drizzle with the maple syrup, toss, and return to the oven for another 15 to 20 minutes, until the wedges are deeply brown on both sides.
• Once you've tossed the potatoes, place the bacon on an unlined sheet pan. Bake for 13 to 15 minutes, until crisp and cooked through. Place on a paper towel to drain (pour fat from the sheet pan into a jar and store in your refrigerator to use later, or discard), then chop into 1/2-inch pieces and toss with sweet potato wedges and the remaining teaspoon maple syrup. Garnish with flaky salt and serve immediately.

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

MAPLE-GLAZED BACON

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.

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
• For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
• spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
• For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
• Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
• While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
• In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
• For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
• To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

GLAZED BACON-WRAPPED CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the crackers face up on a clean work surface and scoop 1/2 teaspoon Parmesan on each. Wrap each cracker with a piece of the bacon so the seam side is on the bottom and the cracker and cheese are covered as much as possible. Place the crackers seam-side down on a wire rack set over a baking sheet. Bake until the bacon is golden and crisp, about 1 hour.
• Meanwhile, whisk together the jelly with 1 teaspoon water in a small bowl and microwave on high until warmed through and loose, about 30 seconds; add more water if necessary.
• When the crackers are done, brush each with the jelly, sprinkle with the cayenne if using and serve immediately.

SWEET-GLAZED BOURBON BACON RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (350ºF for convection ovens).
• Stir together Bulleit Bourbon, maple syrup, and brown sugar.
• Arrange bacon in a single layer on a parchment-lined baking sheet. Brush the Bulleit mixture evenly over one side of the bacon, reserving the remaining mixture.
• Bake for 6 to 8 minutes, then flip the bacon, and brush with reserved bourbon mixture.
• Return to oven and cook for 20 minutes (flipping bacon every 5 minutes) or until bacon is lightly crisp and the glaze is golden brown and bubbling.
• Enjoy!

MAPLE-DIJON-BLACK PEPPER GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve.

GLAZED BACON

Steps:

• Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
• Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
• Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.