Canadian Bacon

Remove pre-cured Canadian bacon slices from packaging, pat every slice completely dry on both sides with paper towels to encourage even browning. Arrange slices in a single layer on a clean plate, and let rest at room temperature for 5 minutes to take off the refrigerator chill.

Place a 30cm (12-inch) heavy cast iron or non-stick skillet on the stovetop over medium heat (175°C / 350°F). Add 1 tablespoon (14g) of unsalted butter, and swirl the pan until the butter is fully melted, foamy, and just turning pale golden, about 1 minute — do not let the butter burn or turn dark brown.

Lay half the dried bacon slices in the heated skillet in a single layer, leaving 1cm (1/2 inch) of space between each slice — do not overcrowd the pan, as this causes steaming instead of searing. Cook the first side over steady medium heat for exactly 2 minutes, until slice edges turn light golden brown.

Use metal kitchen tongs to flip each bacon slice to its second side. Immediately drizzle 1 teaspoon (5ml) of maple syrup evenly over the top of the cooking slices, then sprinkle with half the smoked paprika (1/16 teaspoon) and half the black pepper (1/8 teaspoon). Cook the second side for 1.5 minutes over medium heat.

Transfer the first batch of cooked bacon to a wire rack set over a rimmed baking sheet — do not stack slices, as this traps moisture and makes them soggy. Add the remaining 1/2 tablespoon (7g) of butter to the skillet if the pan looks dry, then repeat the cooking process for the second batch of bacon: 2 minutes on the first side, flip, drizzle with remaining 1 teaspoon maple syrup, remaining paprika and pepper, then cook 1.5 minutes on the second side.

Arrange 2 slices of cooked Canadian bacon per serving plate, and serve within 2 minutes of finishing cooking while edges are lightly crisp and centers are juicy. Pair with scrambled eggs, buttered toast, or use as a protein layer for breakfast sandwiches or classic eggs Benedict.