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Glazed Bacon

5.0(473)

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.

by Florence Fabricant

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AmericanBreakfast, Brunch, Easy, Lunch, Appetizer

Servings

6 appetizer servings

Total time

40 min

Calories / serving

166 kcal

Ingredients (4)

serves

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

Instructions (3 steps)

01Heat 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.
02Drain 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.
03Remove 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.

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Rich recipe — supports nutrition-aware planning.