Baked Bacon (Sweet Maple-Glazed or Savory Peppered)
Make in any amount
If you have never baked bacon in the oven, you really should give it a try. All you need is a baking sheet or pan with shallow sides and a baking or cooling rack that fits inside. There are several benefits. First, there is much less mess than cooking bacon on the stove top, and you do not need to supervise the cooking process as closely. Depending on the size of the sheet pan, you can cook much more bacon at one time. Using a baking rack keeps the bacon out of the rendered fat that drips to the bottom of the pan, resulting in a lower fat meat. Additionally, the bacon remains flatter than when cooked in a skillet. Finally, as in this recipe, you are able to flavor the bacon without losing the seasonings in the cooking fat. This is more of a method than a recipe, because you can season the bacon any way you like. By the way, if you are particularly lazy like me, line the sheet pan with foil so that there is one less pan to clean.
- Your favorite bacon, preferably thick cut
- Coarse ground black pepper for the Peppered Bacon
- Pure maple syrup for the Maple-Glazed Bacon
Preheat oven to 400° F. Place a baking or cooling rack on a baking sheet or pan with shallow sides. Arrange the desired amount of bacon in one layer on the rack.
For the Peppered Bacon, sprinkle generously with the pepper. Bake until the bacon is brown and crispy, flipping once, about 12 minutes per side. Pat both sides with paper towels to remove excess grease.
For the Maple-Glazed Bacon, bake until the bacon begins to brown, about 10 minutes per side, flipping once. Brush the tops with maple syrup, about 2 tablespoons per pound, and bake until brown, about 5 more minutes. Pat both sides with paper towels to remove excess grease.