Spicy Maple-Dijon Glaze

5 04 2009
Thick sliced bacon with a Spicy Maple-Dijon Glaze

Thick sliced bacon with a Spicy Maple-Dijon Glaze

Maple syrup season is currently at its peak in Eastern Canada and the United States. It’s perfect timing because maple pairs beautifully with smoked pork dishes such as bacon and ham.  This simple Spicy Maple-Dijon Glaze will dress up your Easter ham and make it the centerpiece of your holiday meal.  The glaze is also great with thick sliced bacon, pork roasts, grilled shrimp, chicken, salmon or on sandwiches.  Try it with thick sliced ham and some aged cheddar on multi-grain bread for a fantastic lunch.

A few tips: I used a Canada No. 2 Amber maple syrup produced in Ontario but any quality maple syrup will do as long as it’s the real deal.  Don’t use imitation maple table ‘syrup’ – it won’t have the same flavour.  To make measuring the sticky syrup easier, measure the oil first and use the same teaspoon for the syrup (don’t wash it). The oil residue will keep the syrup from sticking to the measuring spoon.  

Spicy Maple-Dijon Glaze

Makes about 1/4 cup

  • 1/4 cup dijon mustard
  • 1 garlic clove, very finely minced
  • 2 teaspoons neutral oil, such as canola or safflower
  • 7 teaspoons (2 Tablespoons + 1 teaspoon) real maple syrup
  • 1/8 teaspoon cayenne pepper (or more, if you prefer it really spicy!)
  • 1/2 teaspoon white vinegar

In a small bowl, whisk together all ingredients until thoroughly combined.  Brush onto your favourite meats, seafood or use on sandwiches or as a dipping sauce.

To make the thick sliced bacon, pictured above:

I purchased a 1-1/2 pound slab of thick sliced side bacon that had already been cooked.  I cut apart the bacon slices and brushed them with the glaze.  I placed the slices overlapping one another in a foil-lined baking dish and baked for 25 to 30 minutes, re-basting the meat every 10 minutes.  

Bon Appétit and Enjoy!

 

Spicy Maple-Dijon Glaze

Spicy Maple-Dijon Glaze

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