Image of Baker's Bacon being sliced

Roasted Slab of Baker’s Bacon & Apricot Chutney

Baker’s Bacon R&D Team
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine American



  • 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


  • 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