The smell of bacon cooking is probably one of the smells, in addition to freshly popped popcorn, that they have at the gates of Heaven.

Now, I know what you’re thinking:  “Who are they anyway?  And what’s with this Jewish girl thinking she’ll get even close to Heaven with such a fine appreciation for pork?”

I probably won’t.  I’ll probably end up in Hell, where I hear they have a good buffet.  Won’t you be my room mate?

Offensive religious talk aside, the smell of cooking bacon is nothing short of nose-twitchingly divine.  The smell of cooked bacon 5 hours later, lingering through the house and stuck in my couch cushions, isn’t.  That smell kinda reminds me of a single-wide trailer, which is all I will say on that subject.

Thus, when I make bacon, I go whole hog (Ha!  I’m so punny!) and make the whole package.  I make it in the oven, too, so I don’t have to enjoy the fine splatters of grease all over my arms, countertop, and light fixtures.

Sometimes, since I’m already doomed, I go extra naughty and glaze the bacon in maple syrup.  This time I decided to cook down some apple cider I had hanging around with some of that maple syrup.

And then I slathered it all over that bacon.  Several times.

And it was good.

So, just make this, okay?

Cider Maple-Glazed Bacon

1 cup apple cider

1 Tablespoon maple syrup

1 package of bacon

In a small saucepan, combine apple cider and maple syrup.  Bring the mixture to a boil and allow it to cook until reduced by half.  Set aside and allow the cider syrup to cool.

Preheat the oven to 400 degrees.

Line a quarter sheet pan with foil and place a cooling rack in the foil lined pan.  Lay the bacon out in one layer on the rack.  Do not over lap the slices.  Bake the bacon 15 minutes,  liberally basting the slices with the cider mixture several times.  Flip the bacon and baste it with the cider syrup again.  Bake for another 3-5 minutes, until bacon is a deep burnished brown.  Remove from the oven and transfer the bacon to a paper towel-lined plate. Lightly blot and serve. (Do not let the bacon cool on the paper towels, because the paper towel will stick to the glaze on the bacon).