I found this recipe for Orange-Glazed Bacon in a Rachael Ray magazine. I hadn’t picked a Magazine Monday recipe, and this one seemed simple enough, plus, the only thing I was missing was the main ingredient: bacon.
I also decided to get a little innovative and make not only bacon glazed with orange marmalade but also bacon glazed with lemon curd. I’d never tried lemon curd before, but when I tasted the jar I had in the cabinet, I loved it, and decided that if orange was good enough for bacon, so was lemon. For my first batch with the orange marmalade, I also decided to use brown sugar instead of the called-for white sugar, since I was pretty sure brown sugar was used to make candied bacon,
Well.
I followed the directions in the magazine to a T (minus the fact that I’d subbed brown sugar for white sugar). It came out looking like this.
I’m not even going to replicate the recipe here, because I don’t recommend it at all. Here is the original recipe, though, if you’re a glutton for punishment. If you do make this, don’t pre-heat to 400 degrees Fahrenheit like the recipe calls for; do it at 300, and do it for a total of 23 minutes.
Godspeed.
