Resist the temptation to use thick-cut bacon—regular bacon absorbs the glaze better. Make sure to use a rimmed baking sheet so it will confine the fat rendered from the bacon. And while you’re at it, don’t forget to line the sheet with aluminum foil or parchment paper or cleanup will be a nightmare. The aroma of glazed bacon cooking in the oven may bring marauders to the kitchen, and with them their tendencies for bacon thievery while your back is turned. Forewarned is forearmed.
MAKES 10 SLICES
10 slices bacon
21/2 Tbsp packed light brown sugar
11/2 Tbsp fresh orange juice
Adjust an oven rack to the center position and preheat the oven to 375°F [190°C]. Line a rimmed baking sheet with aluminum foil or parchment paper and set a large wire rack in the prepared sheet.
Arrange the bacon slices in a single layer on the wire rack. Roast the bacon until the slices render some of their fat and shrink significantly, about 10 minutes.
Meanwhile, in a small bowl, whisk together the brown sugar and orange juice (the sugar may not fully dissolve).
Carefully remove the baking sheet from the oven and use a heatproof brush to lightly dab the bacon with about half the brown sugar mixture. Continue roasting until the brown sugar mixture adheres to the bacon and appears glossy, about 8 minutes. Carefully remove the baking sheet from oven and flip the slices. Lightly dab with the remaining brown sugar mixture and continue roasting until the brown sugar mixture is glazed and glossy, about 8 minutes longer. Carefully transfer the slices to a plate, let cool, and then chop or crumble, if desired.
Store in an airtight container at room temperature for up to 1 day.
