- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Servings: 6
Award-winning chef Bobby Flay started glazing bacon when he wrote his book Brunch @ Bobby’s several years ago. Up until that time, he just baked it on its own because he never thought he needed to mess with a good thing. He said, “Boy, let me tell you — was I ever wrong about that. Glazing bacon with something sweet like maple syrup, sorghum syrup or pomegranate molasses (one of my favourite ingredients) creates the ultimate salty-sweet indulgence. I almost never serve bacon without a glaze anymore. I am guessing after you try this, you won’t either.”
- 1 lb. (500 g) thick-cut bacon (about 12 slices)
- 3/4 cup (8 3/4 oz./275 g) pomegranate molasses
- 2 Tbs. Dijon mustard
- 1/4 tsp. coarsely ground pepper
- Preheat an oven to 400°F (200°C).
- Lay the bacon in a single layer on a rimmed baking sheet, leaving 1/4 inch (6 mm) between each slice. Bake until lightly browned and crisp, 15 to 20 minutes.
- While the bacon is cooking, in a medium bowl, whisk together the pomegranate molasses, mustard and pepper until smooth. Set the glaze aside.
- Remove the bacon from the oven. Carefully drain the fat into a medium bowl. Place the baking sheet on a wire rack and immediately brush each slice of bacon with the glaze. Let sit at room temperature until the glaze has set and cooled slightly, about 10 minutes, then serve immediately. Serves 4 to 6.
- Brown Sugar–Pecan: Line the baking sheet with a silicone baking mat or parchment paper. Divide 3/4 cup (6 oz./185 g) packed light brown sugar evenly over the top of the bacon slices and bake until the bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with 1/3 cup (1 1/3 oz./40 g) finely chopped pecans. Return to the oven and bake until the pecans are toasted and the bacon is crispy, about 3 minutes more. Let sit at room temperature for 10 minutes before serving.
- Red Chile–Honey: In a small bowl, whisk together 3/4 cup (9 oz./280 g) clover honey and 2 Tbs. ancho chile powder. Follow the recipe as written, but use the honey-chile mixture instead of the pomegranate glaze.
- Sorghum: Follow the recipe as written, but use 3/4 cup (8 3/4 oz./275 g) sorghum syrup instead of the pomegranate glaze.
- Courtesy of Bobby Flay