Country Ham Or Applewood Smoked Bacon Recipe

Bring ingredients together

Remove the country ham or bacon from the refrigerator and pat slices dry with paper towels. Measure out butter, brown sugar, pepper, vinegar, and maple syrup/honey if using. Preheat oven to 400°F (200°C) if finishing in the oven (see step 4).

Pan-fry method

Heat a large heavy skillet (cast-iron preferred) over medium heat. Add the butter and let it melt, swirling to coat the pan. Add the ham or bacon slices in a single layer without crowding; work in batches if necessary. Cook for 2–4 minutes per side for thin country ham or bacon until edges are crisp and fat renders. Reduce heat to medium-low if sugar will be added so it doesn't burn.

Glaze and finish in pan

When the meat is nearly done (just before the final crisping), push slices toward the side of the pan and sprinkle the brown sugar evenly across the slices. Drizzle the apple cider vinegar and maple syrup or honey over the sugar. Let the sugar melt and form a glaze, 1–2 minutes, spooning the glaze over the slices to coat. If the glaze seems too thick or begins to stick, add 1–2 tablespoons of water to loosen the pan juices and deglaze. Turn slices once to coat both sides and cook another 30–60 seconds until glossy and sticky but not burnt.

Oven-finish option for even caramelization

If you prefer to finish in the oven for even caramelization or are cooking many slices, arrange partially cooked slices on a rimmed baking sheet lined with foil or parchment, sprinkle brown sugar, and drizzle with vinegar and maple syrup. Roast at 400°F (200°C) for 6–10 minutes, watching closely, until sugar is bubbling and edges are crisp. Remove from oven and transfer to a wire rack briefly to set the glaze.

Rest and serve

Transfer glazed ham or bacon to a serving plate lined with paper towel briefly to absorb excess fat (2 minutes), then arrange on a platter. Sprinkle freshly ground black pepper to taste and the optional chopped parsley. Serve with thin apple slices or lemon wedges on the side for a bright contrast.

Scatter chopped parsley over the plated meat and tuck apple slices or lemon wedges alongside for color and a refreshing counterpoint to the salty, smoky flavors.