Glazed Bacon

Name: Glazed Bacon
Total time: 40 min
Yield: 6 appetizer servings
Cuisine: american
Ingredients: 1/2 pound thick-cut bacon slices (about 6 slices); 1/2 cup light brown sugar; 1 tablespoon Dijon mustard; 2 tablespoons red wine

Recipe from Betty Groff

Adapted by Florence Fabricant

Glazed Bacon — Sabra Krock for The New York Times

Total Time: 40 minutes
Rating: 5(454)
Comments: Read comments

Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said “will amaze every guest,” serves six, but she noted that you can easily scale it up to serve 30, or possibly more. —Florence Fabricant

Featured in: The United States of Thanksgiving

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Ingredients

Yield:6 appetizer servings

½pound thick-cut bacon slices (about 6 slices)
½cup light brown sugar
1tablespoon Dijon mustard
2tablespoons red wine

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
Step 2
Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
Step 3
Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.

Ratings

5 out of 5

454 user ratings

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Comments

Josie7 years ago

Cut the bacon strips in thirds before baking.

Bake the bacon on cooling racks in the foil-lined pan to allow for drainage.

Brush one side of the bacon strips with the glaze and return to the oven for 6-8 minutes. Turn the strips, brush the other side, and return to the oven for a final 6-8 minutes.

To make the glaze thicker, double the brown sugar.

Perignon7 years ago

I've been doing something like this for 20+ years, except I sub good honey for the Dijon mustard & use dry red wine.

Wait until you try a BLT with this bacon, on lightly toasted french bread, with fresh butter lettuce (bib lettuce works, too) and sweet beefsteak tomatoes, plus a rather snappy garlic aioli instead of mayo. (I find that olive oil mayo works almost as well) Some people have leaked tears when they realize they're on their last bite.

Nicole G.7 years ago

I followed the recipe to a T and the bacon turned out perfectly, and was a hit as an appetizer for a dinner party. This bacon also works really well as a complement to Bloody Marys at brunch.

got stuck on pan1 year ago

The taste was amazing but it got stuck to the pan. Next time don’t leave in pan after glazing take out and move to a plate. I would also consider silicone sheet instead of aluminum foil.

Sarah2 years ago

Bacon should be sticky. But if it is, what next? It is delicious anyway, but is sticky every time for me.

Jane2 years ago

Bake at 400

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