LEW ROBERT-
SON/CORBIS

Catch the BUZZ

It’s hard not to bee positive when indulging in this sticky treat.

SOMETIMES CALLED NATURE’S SWEETENER, honey is the indulgent result of honeybees’ toils: It takes 55,000 miles of travel and visits to more than two million flowers for bees to gather enough nectar to make just a pound of honey.

Their labors pay off, though, and not just with the delicious taste of the fi nished product.

Its health benefi ts are numerous. Using honey to coat a sore throat is nothing new, but its antibacterial properties can treat all kinds of wounds. It’s also high in antioxidants like vitamin C.

Maybe that’s why it was such a hot-ticket item in ancient times—mead (honey wine) was the drink of gods in Greek mythology, and bits of honey have been found in Egyptian pharaohs’ tombs. Or maybe they just liked the sweet flavor.

There are more than 300 types of honey in the U.S. today from sources including clover, eucalyptus and sage, with lighter colors generally having milder flavor.

Keep these differences in mind when cooking, but also remember that the sticky stuff can be a substitute for sugar. Begin experimenting by using honey for up to half of the sugar called for.

Next time you’re cooking an elaborate dish or just want to slather something godly on a biscuit, go for the natural— and healthy—option.

While most of the honey on the common market is in liquid form, which is sometimes mixed with other ingredients to keep it free flowing, you can also fi nd these types of honey at natural food stores and open markets.

COMB HONEY
Includes part of the honeybees’ wax comb, which is edible.

CUT COMB
Cut comb honey is liquid honey that has added chunks of the honeycomb in the jar. Also known as liquid-cut comb combination.

NATURALLY CRYSTALLIZED HONEY
This honey occurs when part of the natural glucose content has spontaneously crystallized.

WHIPPED (OR CREAMED) HONEY
Whipped honey is crystallized at a controlled temperature so it can be spread like butter.

RECIPE
Honey Lacquered Bacon
(approx. 12 servings, 4 oz. each)

10-13 lbs. untrimmed pork belly
1 1/2 cups carrot, sliced
1 1/2 cups onion, quartered & sliced
1 1/2 cups celery, sliced
4 quarts chicken stock, divided
2 bouquet garni bundles
2 cups honey
1/2 cup sherry vinegar
1/3 cup veal stock base coarse salt, as needed freshly ground black pepper, as needed

Trim skin and fat of the pork belly; rub with salt and freshly ground pepper.

Scatter vegetables in a roasting pan large enough to hold the pork belly flat.

Pour water into the pan to reach a depth of a quarter of an inch.

Roast the pork belly, uncovered, fat side up, at 550° Fahrenheit until top begins to brown, about 20 minutes.

Reduce temperature to 350°

Fahrenheit; pour two quarts chicken stock into pan, then add bouquet garni. Keep liquid at a simmer. Pork belly is done when easily pierced with a fork, about an hour and a half.

Remove from oven; let cool in cooking liquid. Discard liquid.

Cut pork belly in half lengthwise. Cut in four-ounce pieces. The thickness of the meat of the whole belly varies, so size of pieces will vary.

While the pork belly is braising, prepare the glaze. Mix remaining two quarts chicken stock, honey, vinegar and veal base. Bring to a boil. Reduce to a brisk simmer. Cook until syrupy, about one hour.

Generously brush glaze on one piece of pork. Heat. Arrange on a warm serving plate (accompany with sautéed cabbage and carrot purée); drizzle thin lines of glaze decoratively around meat.