Sweet and savoury: Mastering the art of festive bacon
Among the festive dishes, besides fish and pâtés, roasted bacon often makes an appearance. Ideally, it should be aromatic, juicy, with delicately crispy skin. Unfortunately, in practice, it is often prepared in a hurry, resulting in dry meat instead of juicy slices on the platter. To achieve your holiday culinary aspirations, it is worth dedicating a little more attention to this dish. Perhaps this year you can serve bacon in a sweet glaze with fragrant spices?
Bacon in a holiday context can come in many variations. Rolls with dried plums or baked with cinnamon and cloves fill the house with a wonderful aroma. Do you traditionally prepare bacon with marjoram? On the occasion of Christmas, why not allow yourself a bit more creativity? Add a bay leaf, allspice, and a few cloves to the sweet marinade.
Why does roasted bacon turn out dry?
Roasted bacon can turn out dry if you do not use the proper preparation method. A common mistake is insufficient marinating time. The meat needs a few hours to fully absorb the spices and honey, which will help it retain moisture.
The baking temperature is also important – too high a temperature can cause the meat to lose its juiciness. Additionally, the lack of fat on the pieces significantly affects its moisture – on special occasions, you might choose fattier parts.
What honey suits roasted bacon?
Honey with a distinctive flavour usually works best for roasted bacon. It can even be buckwheat or honeydew – such honey pairs excellently with intense spices, such as cinnamon and cloves, but also with mustard. The strong note of honey adds incredible depth to the roast.
If you prefer milder notes, a good choice would be acacia or multifloral honey – it provides a subtle sweetness without overpowering the other ingredients in the bacon marinade.
Does honey lose its properties during baking?
Honey does lose some of its valuable properties at high temperatures, such as enzymes and probiotic bacteria. Nonetheless, in a culinary context, its primary role is to add sweetness and crispiness to dishes. In the case of baking bacon, the key is that honey forms a glaze that enhances the colour and taste of the meat, giving it the desired appearance and aroma despite the reduction in its health benefits.
Recipe for honey-glazed bacon from the oven
When choosing bacon for roasting, you might opt for fattier parts. During baking, some of the fat will melt, adding more juiciness to the meat.
Ingredients:
- 900 grams of raw bacon,
- 3 tablespoons of dark honey,
- 2 tablespoons of mustard – Dijon or honey mustard is recommended,
- 2 cloves of garlic,
- half a teaspoon of salt,
- a pinch of black pepper,
- 2 allspice berries,
- 2 bay leaves,
- 1 teaspoon of sweet paprika,
- 3 cloves.
Instructions:
- Mix honey, mustard, and spices in a bowl. Transfer the bacon to a large ziplock bag, add the marinade, and thoroughly rub it into the meat. Leave it in the fridge for several hours – overnight if possible.
- Place the marinated bacon in a baking dish in an oven preheated to 190 degrees Celsius.
- Bake for 60 minutes under aluminium foil and 30 minutes without the foil. During baking, baste with the rendered fat.
