Name: Roasted Slab of Baker’s Bacon & Apricot Chutney
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 Pound Baker’s Bacon Double Smoked Bacon Slab; 1 tbsp neutral oil; 1 ea Jalapeno (small diced); 1 ea Shallot / Small White Onion (small diced); 2 cloves garlic (chopped); ½ cup dried apricots (dried); 1 Jar Apricot Jam/ Jelly; 2 tsp whole yellow mustard seed; ½ cup brown sugar; ¼ cup apple cider vinegar; ½ cup orange juice; Salt and black pepper

Roasted Slab of Baker’s Bacon & Apricot Chutney

Baker’s Bacon R&D Team

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Prep Time 20

Cook Time 30

Course Appetizer, Side Dish

Cuisine American

Ingredients

Ingredients:

1 Pound Baker’s Bacon Double Smoked Bacon Slab

Chutney:

1 tbsp neutral oil
1 ea Jalapeno small diced
1 ea Shallot / Small White Onion small diced
2 cloves garlic chopped
½ cup dried apricots dried
1 Jar Apricot Jam/ Jelly
2 tsp whole yellow mustard seed
½ cup brown sugar
¼ cup apple cider vinegar
½ cup orange juice
Salt and black pepper

Instructions

Preheat oven to 250°F
Combined jalapeno, onions, and garlic in a sauté pan and cook until translucent. Add in the rest of the ingredients and cook for 10-15 minutes until sugar has dissolved.
In a nonstick roasting pan, place bacon and top with the chutney.
Place in the oven, cook for approx. 2 hours , every 30 minutes basting the bacon with the chutney in the pan.
Served with creamy polenta and braised green

Keyword Bacon, Bacon Appetizer, Easy Bacon, fall, Roasted, Roasted Bacon, Side Dish