If you've ever had millionaire's bacon — essentially candied bacon — you know that bacon can, as crazy as it seems, actually be improved upon. Think of this recipe as an even better, beery take on that. Because beer makes pretty much everything better, right? But also, because the addition of beer and mustard balance the glaze out, so it veers just enough away from tooth-achingly sweet territory.
My one gripe: because the bacon is slowly cooked (for optimal texture, and so that the glaze doesn't burn), its smoky, meaty perfume fills the house for about an hour before you get to dig in. My stomach grumbled and grumbled, but the wait was well worth it.
- 1/4 cup honey
1/4 cup maple syrup
1/2 cup dark lager, such as Samuel Adams Boston Lager
1/2 tablespoon grainy mustard
1/2 tablespoon dry mustard, such as Colman's
8 slices thick-cut bacon
- Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
- Add the honey and maple syrup to a small saucepan and cook over medium heat until it comes to a boil; reduce heat to maintain a simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half. Take off the heat and whisk in both mustards.
- Meanwhile, arrange the bacon on the prepped half-sheet pan. Cover with one more sheet of parchment paper and bake for 14-15 minutes.
- Using a paper towel, blot the rendered fat from the bacon. Brush the glaze onto the top side of each strip of bacon.
- Reduce the oven temperature to 275°F, and cook the bacon until crisp-chewy, about 40-45 minutes.
- Transfer to a paper-towel-lined plate, keeping the bacon glazed-side up. Serve immediately.
- North American
- 8 slices candied bacon