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Helen's Glazed Bacon

1 pound bacon (not thick sliced)

½ cup brown sugar

1 tablespoon Dijon mustard

1 tablespoon red wine

Heat the oven to 400 degrees.

Line two deep baking sheets or jelly roll pans with foil. Separate bacon into stacks of three slices. It's easiest to work with if the bacon is cold. If there is too much fat on ends, cut it off and keep for frying onions and potatoes (a good use for extra bacon fat). Cut each three-slice stack into six parts and toothpick each bundle together. Lay flat on one foil-lined baking sheet. Bake until almost crisp. Try 10 minutes, and then turn over and cook the other side for another 10 minutes. If your end product isn't the crispness you prefer, you can adjust this the next time.

Carefully so you don't burn yourself with hot grease, remove the bacon stacks from the first baking sheet and lay them onto the second baking sheet. You can also use the bacon grease from the first baking sheet for frying onions and potatoes (clearly the American Heart Association does not endorse this message). Spoon the glaze over bacon, and then return to the oven for 5 minutes. Watch closely to prevent burning. Let cool a bit before serving to avoid burned tongues.

Serves six.

Cook's note: My mother always made these in advance, so she tented foil over the whole thing after applying glaze, put it in the refrigerator and later heated it up. Instead of baking sheets, she also used disposable foil pans in whatever size or shape she had around and then threw them in the recycling so she didn't worry about cleanup. If the bacon didn't wind up flat that way, well, nobody ever complained.

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