Maple-Glazed Canadian Bacon

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed pan
• •Tongs or metal spatula
• •Serving platter

Instructions

1. 1

   Heat the skillet

   Set a large skillet, preferably cast iron, over medium heat. Add the butter and let it melt completely, swirling to coat the bottom. Wait until the foam subsides and the butter smells faintly nutty. This takes about two minutes. Rushing this step means uneven cooking.

   Cast iron holds heat beautifully and creates superior browning. A twelve-inch skillet lets you cook all the rounds in a single layer.
2. 2

   Sear the bacon rounds

   Arrange the Canadian bacon rounds in a single layer, leaving a little space between each piece. Let them cook undisturbed for two to three minutes. You'll hear gentle sizzling, not aggressive popping. When the bottoms turn golden brown with darker spots at the edges, they're ready to flip.

3. 3

   Flip and continue browning

   Turn each round using tongs or a spatula. The seared side should show patches of golden caramelization against the pink meat. Cook the second side for another two minutes until equally golden. The rounds will puff slightly as they heat through.

4. 4

   Build the glaze

   Reduce heat to medium-low. Pour the maple syrup directly into the pan, letting it pool around and under the bacon. Add the Dijon mustard, black pepper, and cayenne if using. Swirl the pan gently to combine everything. The syrup will begin to bubble immediately.

   Real maple syrup is essential. The imitation stuff is corn syrup with artificial flavor and will not caramelize properly.
5. 5

   Coat and caramelize

   Using a spoon, baste the bacon rounds with the bubbling glaze. Flip them once or twice over the next two to three minutes, letting both sides develop a sticky, burnished coating. The glaze should thicken enough to cling to the meat rather than pool at the bottom. Watch carefully here. Maple syrup goes from caramelized to burnt quickly.

6. 6

   Serve immediately

   Transfer the glazed rounds to a warm platter, shingled slightly so each piece shows its lacquered surface. Spoon any remaining glaze from the pan over the top. Serve at once while the edges still glisten and the caramel stays soft. This is not a dish that waits patiently.

Chef Tips

• •Seek out Canadian bacon from a proper butcher or deli counter where they'll slice it fresh. The pre-packaged rounds in plastic trays tend toward the rubbery and lack the smoky depth of freshly cut back bacon.
• •If your bacon rounds are very thick, cover the pan for the first minute of cooking to help the centers warm through before you begin glazing.
• •The mustard isn't traditional, but its sharpness cuts through the sweetness and keeps everything in balance. A quarter teaspoon of apple cider vinegar works similarly if you're out of Dijon.
• •This glaze technique works beautifully on ham steaks, thick-cut American bacon, and pork chops. The ratio stays the same: one tablespoon of maple syrup per serving of meat.

Advance Preparation

• •Canadian bacon can be sliced and stored in an airtight container in the refrigerator up to five days ahead. Bring to room temperature for ten minutes before cooking for more even results.
• •The glaze mixture of maple syrup, mustard, and spices can be whisked together in advance and kept refrigerated for up to a week. Add it directly to the hot pan when ready.
• •Glazed bacon is best served immediately but will hold in a warm oven (200°F) for up to fifteen minutes. The glaze will set slightly but remains delicious.

Frequently Asked Questions

Nutrition Information

1 serving (about 179g)