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The last time you bought a bacon-wrapped ham, you probably didn’t notice that you were paying more than you bargained for.
Bacon is sweet.
Bacon’s fat content is much higher than butter.
And bacon, when cooked, turns to honey.
So the next time you order a ham sandwich, make sure you order it with honey.
(If you’re the kind of person who thinks bacon is an afterthought, we’d like to suggest that you avoid bacon altogether.
It’s not worth it.)
If you want a bacon sandwich that’s sweet and chewy, you’ll have to wait for another bacon craze, like honey glaze, which is now popular.
And honey glazing sausage is definitely in.
But it’s not bacon.
No, honey glazes are a little more complicated.
A honey glazer is a small, round sausage that is sandwiched between two bread slices.
When the slices are cooked in a frying pan, the honey melts and turns to a caramel sauce.
It is a nice, creamy sauce that you can make for a bacon casserole.
The recipe for a honey glazier has changed a little since we first wrote this article, but it’s the same as it was when we first posted it in March: Honey is combined with egg whites and sugar and cooked in the oven until it is very tender.
It may not look much like a sausage, but you can find a recipe for it at the Food Network’s Food Network Cookbook.
When you eat it, you can use it to garnish a homemade bread pudding.
Or, you could just use it in place of bacon and eat it like a sandwich.
If you are a bacon lover, we love the fact that this bacon-glazed ham is a perfect complement to your regular ham.
And it’s a really easy way to make the most of bacon.
How to make a honey-glaze sausage recipe: Ingredients 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup honey 1/3 cup heavy cream (sugar-free or unsweetened) 1/8 teaspoon ground cinnamon 1 teaspoon baking soda 2 eggs, at room temperature, separated 1/16 cup honey 2 teaspoons butter, softened to room temperature 1/6 teaspoon vanilla extract 1 tablespoon honey glauca, for glazing 1 1