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Mustard – Brown Sugar Glazed Bacon

April 28, 2010 by The Runaway Spoon 4 Comments

Good-Mustard-Bacon Mustard - Brown Sugar Glazed Bacon

Most of my time is spent thinking about food.  Or eating it.  Or cooking it.  And since I have been blogging about food, I follow a lot of other food lovers. On Facebook and Twitter and other sites.  I learn all about food trends and food foibles.  And right now, bacon is hot.  In my opinion, bacon has always been hot – but it keeps showing up on all sorts of in-the-know food sites.  In cupcakes, in chocolate, in ice cream.  Everywhere.  And I am a believer that there is no such thing as too much bacon.  So I thought I would pull out and oldie but a goodie and add my voice to the bacon gospels currently being preached.

This is really more of a guide than a recipe – I worked out some measurements, but I think we all know you want more than a dozen pieces of bacon. Certainly great for breakfast, but this sweet, tangy bacon also takes a BLT to a new level.  Or go with my favorite way to serve – broken into pieces and served with cocktails.

Mustard and Brown Sugar Glazed Bacon

12 slices thick cut bacon

¼ cup Dijon mustard

½ cup light brown sugar

Preheat the oven to 400 degrees.  Line a rimmed baking sheet with several layers of foil for easy clean-up.  Place a wire rack on the sheet and spray lightly with cooking spray.

Separate the bacon slices and pat them dry with a paper towel.  Sprinkle the brown sugar onto a wide, flat plate or dish. Using a palate knife, spread a thin layer of mustard on one side of each bacon strip. Press the mustard covered side into the brown sugar.  Shake off any excess, or sweep it off with your fingers.  You want a nice coating of sugar, but no big clumps.  Lay each strip on the wire rack.  Close together is fine, but not overlapping.  You can sprinkle a little extra sugar on any bald spots.

Place the baking sheet in the oven and cook for 20 – 30 minutes until the bacon is crispy and shiny and glazed.  A quick word of warning: some of the sugary glaze will melt off onto the baking sheet and burn, so don’t be worried if you smell burning.  Also, that burned glaze will smoke, so turn on the extractor fan and/or open a door or window when you open the oven to check on the bacon. This is all just part of the very worthwhile process.

Serve warm or at room temperature.

Makes 12 slices of bacon

IMG_4150-e1272317879854 Mustard - Brown Sugar Glazed Bacon
Ready to go in the oven

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Filed Under: Breakfast And Brunch, Meat Poultry Seafood, Pork Tagged With: bacon, brown sugar, mustard

Reader Interactions

Comments

  1. Annie says

    June 4, 2010 at 9:58 pm

    This sounds fabulous! I just went over the edge and made my own chocolate-covered bacon. I agree that bacon is the “in” food right now.

  2. Reliable says

    September 20, 2010 at 11:18 am

    This is awesome. I actually made a big batch of this bacon to serve as a pass-around appetizer for a dinner party and everyone raved. Stacked it up like a log cabin – good stuff and many thanks.

  3. Brenda Barton says

    February 24, 2011 at 2:38 pm

    Hi – I came to check out your site hearing you signed up to WFP’s exciting initiative, WeFeedback.org, which gives a nourishing meal to hungry school kids all over the world, and I discovered so many wonderful recipes including the brown sugar glazed bacon which I can’t wait to try. Thank you for this, and for helping us support kids in countries like Kenya — they can concentrate and learn better in school on full stomachs and their parents will keep sending tho school if they get a much needed meal! I ‘fed back’ through your site and hope others will too!

Trackbacks

  1. Pimento Cheese Biscuits and Creamy Tomato Soup « The Runaway SpoonThe Runaway Spoon says:
    April 9, 2014 at 10:40 am

    […] A dab of butter and a little country ham.  A dab of butter and some crispy bacon.  Make that candied bacon and you are on your way to heaven.  I sometimes make these in little cocktail size bites and serve […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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