½ pound thick cut bacon, about 6 slices
½ cup light brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine
1. Preheat oven to 350
2. On a parchment paper or foil lined baking sheet pan, using wire racks if you have them, lay the bacon in a flat, single layer and bake for 15 to 20 minutes, until bacon is lightly brown and crisp.
3. While bacon cooks, mix remaining ingredients together.
4. Drain bacon fat from pan. Brush the bacon with mixture on both sides and return to oven.
5. Continue baking for an additional 10 minutes or so, until glaze mixture is bubbly and darkened.
6. Remove bacon to cutting board lined with foil or parchment paper, allow bacon to cool and glaze to set. Cut bacon into thirds and serve as an appetizer.
Yields; 6 appetizer servings
Time; . 40 minutes
Cooking Notes;
I will not drain bacon fat from a sheet pan. I use the wire racks for this purpose. The point of draining it is so the bacon won’t sit in the grease after you put the glaze on it. If you don’t have racks and don’t want to drain grease, just have another sheet pan prepared and go from there. Here are some other tips; Cut the bacon into thirds at the start of the recipe. Glaze should set and not be terribly sticky. If you want your glaze thicker, add more brown sugar. If serving as an appetizer, use ranch, garlic aioli or sour cream for dipping sauces. Also use this bacon on a B L T sandwich.