Sunday Bacon Recipe
Make Sunday Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Bacon & Glaze
Optional Garnish & Serving
Method
Main Bacon & Glaze
- 1
Preheat and prepare pan
Position an oven rack in the middle and preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top of the sheet. Lightly coat the rack with nonstick spray or brush with a little oil so bacon won't stick.
- 2
Make the glaze
In a small bowl combine the brown sugar, maple syrup, Dijon mustard, smoked paprika, and 1/2 teaspoon of the black pepper. Stir until a thick, spreadable paste forms. Taste and adjust: add remaining black pepper if you prefer more bite.
- 3
Arrange bacon
Lay the bacon slices in a single layer across the wire rack with a little space between each slice so hot air circulates and the glaze can caramelize evenly. If slices are very long, slightly overlap the ends or trim to fit.
- 4
Glaze the bacon
Using a pastry brush or the back of a spoon, spread a thin, even layer of the brown sugar-maple glaze over the top (fat) side of each bacon slice. Do not drown the bacon — you want a thin coating so the sugar can caramelize rather than pool and burn.
- 5
Bake until caramelized
Place the baking sheet on the middle rack and bake for 15 minutes. After 15 minutes check the bacon: if it is browning but not yet caramelized, rotate the pan and bake in additional 3–6 minute increments until the glaze is bubbly and the edges are crisp (total time 18–25 minutes, depending on thickness and oven). Watch closely toward the end to avoid burning.
- 6
Optional broil for extra color
If you want deeper caramelization and more color, switch the oven to broil on high for 1–2 minutes, watching constantly so the sugar does not burn. Remove immediately when it is deeply golden and bubbling.
- 7
Optional Garnish & Serving
- 8
Garnish and finish
Arrange the glazed bacon on a serving platter. Sprinkle with chopped parsley, toasted sesame seeds, and sliced green onions for color and contrast. If desired, drizzle a little hot honey or extra maple syrup over some slices for a sweet-spicy finish.
- 9
Serve
Serve warm or at room temperature. Sunday Bacon makes a great centerpiece for brunch, a savory-sweet side for breakfast plates, or a topping for salads and sandwiches. Leftovers can be gently reheated in a 350°F (175°C) oven for 5–8 minutes to re-crisp.