6 slices of bacon

2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)

2 tsp of Dijon mustard

 

Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.   Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon.  Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon.  While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.