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Bacon with a Brown Sugar-Mustard Glaze

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"The combination of salty, sweet, and tart provided respectively by the bacon, brown sugar, and mustard is what makes this dish so tempting. Baking the strips is another bonus since it requires less attention than pan-frying and eliminates splattering. A simple paste of sugar and mustard is brushed on the strips once they are browned. This recipe can easily be doubled."

List of Ingredients

â—¦ 2 tablespoons brown sugar
â—¦ 1 tablespoon country-style Dijon mustard
â—¦ 8 thick slices bacon


Recipe

Arrange a rack at center position and preheat the oven to 400 degrees F. Have ready a rimmed baking sheet with a footed rack. In a small bowl, whisk together the brown sugar and mustard until the sugar has blended into the mustard to form a thin paste.

Arrange the bacon in a single layer on the rack set in the baking sheet and place it in the oven. Bake for 10 minutes and then turn the slices with tongs. Bake until the slices begin to brown, 5 minutes more.

Remove the pan from the oven and brush the glaze on the slices.
Return to the oven and bake until crisp, 3 to 5 minutes more. Serve immediately.


Serves 4



• If you want to double this recipe, use two baking sheets and two racks, placing one sheet in the top third of the oven and the other in the center. Watch carefully, and reverse the racks after the first 10 minutes of cooking, when you turn the bacon with tongs.

• You can use this glaze on other breakfast meats. Try it on thick slices of pan-fried ham or breakfast sausages. Brush the glaze on the meat during the last 30 seconds of cooking.