Equipment
Ingredients
Glazed Bacon
- 450 g thick-cut bacon, chilled
- 60 g dark brown sugar, packed
- 15 ml apple cider vinegar
- 10 g dijon mustard
- 2 g black pepper, coarsely ground
- ½ g cayenne pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 505 kcal
- Protein
- 16 g
- Carbohydrates
- 15 g
- Fat
- 42 g
- Fiber
- 0 g
- Sugar
- 15 g
- Zinc
- 1.4 mg
- Water
- 54 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Line a rimmed baking sheet with aluminum foil to catch drippings, and set an oven-safe wire cooling rack directly inside the sheet.
Preheat your oven to 175°C (350°F) with a rack positioned in the center.
Combine dark brown sugar, apple cider vinegar, Dijon mustard, coarsely ground black pepper, and cayenne pepper in a small mixing bowl.
Whisk the brown sugar mixture vigorously until the sugar granules dissolve into a thick, uniform glaze paste.
Arrange the chilled thick-cut bacon slices in a single layer across the wire cooling rack, ensuring no slices overlap.
Bake the unglazed bacon in the oven at 175°C (350°F) for 15 minutes to begin rendering the surface fat.
Remove the baking sheet from the oven, and use a pastry brush to apply half of the glaze evenly over the top surface of each strip.
Return the glazed bacon to the 175°C (350°F) oven and bake for 10 minutes until the glaze bubbles actively.
Remove the pan from the oven, flip each slice carefully using tongs, and brush the remaining glaze over the reverse side.
Bake for an additional 8 to 10 minutes at 175°C (350°F) until deep mahogany and glistening, ensuring whole pork reaches a safe internal temperature of at least 63°C (145°F).
Transfer the sheet to a heatproof surface and let the bacon rest on the wire cooling rack for 5 to 7 minutes before moving.
Transfer the glazed bacon slices to a serving platter using clean tongs and serve warm.
Chef's Notes
- Always choose thick-cut bacon; standard thin bacon renders too quickly and burns before the sugar glaze can caramelize properly.
- The addition of Dijon mustard and apple cider vinegar provides acetic acid and piquancy that balances the sweetness and cuts pork fat richness.
- Letting the bacon cool for precisely 5 to 7 minutes is critical; as the liquid sugar drops below 60°C (140°F), it transforms into a crisp glass-like shell.
- Leftover bacon can be diced and used as an elevated garnish for creamy potato soups, deviled eggs, or bitter green salads.
Storage
Refrigerator: 4 days — Store in an airtight container lined with parchment paper between layers to prevent sticking. Cool completely before chilling.
Freezer: 1 month — Freeze in a single layer on parchment before transferring to a sealed freezer bag.
Reheating: Reheat in an oven preheated to 175°C (350°F) for 4 to 6 minutes until heated to at least 74°C (165°F) and crisp. Avoid microwaving to preserve the candied crunch.
Troubleshooting
Glaze has scorched or tastes bitter and burnt.
Cause: Oven temperature was calibrated too high or the bacon was placed too close to the upper heating element.
Fix: Cannot be fixed once sugar carbonizes; discard scorched slices.
Prevention: Bake strictly on the center rack at 175°C (350°F) and watch continuously during the final 5 minutes of baking.
Bacon is limp or soggy instead of crispy.
Cause: Bacon was placed directly on a flat baking sheet in pool of fat, or par-baking step was skipped.
Fix: Return to the oven at 160°C (320°F) for 3 to 5 minutes to dehydrate further, monitoring constantly to avoid scorching the sugar.
Prevention: Always use an elevated wire cooling rack to ensure fat drips away from the meat during baking.
Bacon sticks firmly to the wire cooling rack.
Cause: The bacon was allowed to cool completely on the rack, causing the caramelized sugar to solidify around the wire.
Fix: Warm the pan in a 150°C (300°F) oven for 2 minutes to soften the sugar glaze, then gently lift.
Prevention: Loosen and remove the strips with tongs between 5 and 7 minutes after removing them from the oven.
Cultural Context
Candied bacon, often dubbed millionaires bacon in modern American diners and upscale brunch houses, evolved from Southern sweet-and-savory curing traditions. The pairing of cured pork belly with molasses, brown sugar, and pungent vinegar reflects the long-standing barbecue glazing principles native to American culinary heritage. Today, it stands as a fixture of contemporary brunch culture, served both as an artisanal breakfast side and as a cocktail garnish.
