2 (8 ounce) cans whole water chestnuts, drained
1 pound hickory-smoked bacon, slices cut in half
1 jar ham glaze cherry sauce
1/4 cup teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Wrap whole water chestnuts in bacon slices, secure with toothpicks. Place on a broiler pan and broil for 5 minutes, turn them over and broil an additional 5 minutes. Transfer to a shallow baking pan and pour the ham glaze cherry and teriyaki sauce, salt and pepper over them. Bake at 350° for 20 minutes and serve.
bacon recipe courtesy of: Peggy Bucholz, Fine Dining, Tucson, Arizona