The best way to make glazed bacon is to bake it in the oven, on a rack, over a baking sheet, with another sheet pressed on top (to keep them from curling), then take the sheet off, glaze the bacon, bake some more, then take it out, then eat. You’ll get a fabulous finish, but if you ask me, it’s way too much work and clean-up for a few strips of fat that I shouldn’t even be eating in the first place.
So, in an effort to make it easier to get your greasy fix, here’s how I make my bacon. Feel free to make as few or many as you like. Yum.
– 1 strip bacon
– 1 teaspoon maple syrup
– 1 sprig fresh thyme (leaves removed, stem discarded)
1. Place the bacon in a cold skillet over a low heat, cook (flipping occasionally) until the fat is translucent and is just crisp around the edges (about 6-9 minutes). Remove from pan, and place on plate lined with a paper towel to drain off excess fat.
2. Move bacon to serving plate, brush with the maple syrup, and sprinkle with thyme leaves.
3. Wasn’t that easy? Now go eat!
* I prefer a thick-cut bacon; it cooks up a bit slower, but allows you to have a great combination of crispy and meaty textures.
* I always make my bacon in a cast-iron skillet. Not only does it cook better, all the excess fat drippings are perfect for seasoning the skillet afterwards!