Recipe for: Grilled Bacon with Honey Glaze - photo 1
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Recipe for: Grilled Bacon with Honey Glaze

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 5 wyświetleń ~58.08 PLN * - (0)
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Description

Juicy slice of bacon with a distinct flavor twist: sweet-spicy-smoky glaze based on honey and mustard, served in a Polish rustic style. The recipe combines the tradition of country smoked bacon with a delicate, glossy honey coating that caramelizes on hot grills, creating a crispy crust and a soft center. Perfect for spring and summer grill gatherings — it pairs wonderfully with young potatoes, sorrel as a fresh contrasting note, and whole grain bread. The dish balances the richness of the bacon with the sweet glaze and a sharp mustard accent — the result is aromatic, visually appealing (shiny, caramelized surface), and satisfying.

Ingredients Used

Ingredients (12)

Servings:
4
  • Bacon 1000 g
  • Honey 100 ml
  • Mustard 60 g
  • Apple cider vinegar 30 ml
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Thyme 30 g
  • Sorrel 60 g
  • Whole grain bread 400 g
💰 Szacowany koszt dania: ~58.08 PLN (14.52 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the bacon

1

Take the bacon out of the fridge 20–30 minutes before preparation so it’s not icy cold — the meat grills better. Check if the slices are of similar thickness (about 1 cm). If they are very thick, cut them horizontally into 2 thinner slices using a sharp knife and a cutting board.

Ingredients: Bacon
Use a sharp knife and a large cutting board. Warm (not cold) bacon cooks more evenly; do not prepare pieces from frozen bacon.

Marinade and glaze

2

In a small bowl, combine honey (100 g), mustard (60 g), apple cider vinegar (30 ml), minced garlic (15 g), and smoked paprika (4 g). Stir with a spoon until you achieve a smooth, thick glaze. If the mixture is too thick, add 1 tablespoon of rapeseed oil (15 g). Taste — the glaze should be sweet and sour, with a spicy hint of mustard.

Ingredients: Honey, Mustard, Apple cider vinegar, Garlic, Smoked paprika, Rapeseed oil
Use a ceramic or glass bowl and a silicone spoon. If the glaze is too sharp, add 1–2 teaspoons of honey; if it's too sweet, balance the acidity with a teaspoon of vinegar.
3

Brush both sides of the bacon slices with a thin layer of salt (8 g) and pepper (2 g). On each side, spread a small amount of the prepared glaze with a brush (leave some glaze for basting during grilling).

Ingredients: Bacon, Salt, Black pepper, Honey, Mustard
Use a silicone brush to spread evenly. Do not apply the first layer too thick — excess honey may burn upon first contact with the flame.

Preparing the grill

4

Preheat the grill to medium-high heat (about 190–220°C on the grate). If using charcoal, wait until a white ash appears. Oil the grate with rapeseed oil (30 g) using a piece of paper towel on tongs to prevent the bacon from sticking.

Ingredients: Rapeseed oil
The best tools are tongs and a paper towel for oiling the grill. Be careful when working with fire — oil applied directly can drip and cause flames.

Grilling

5

Arrange the bacon slices on the grill in a single layer, making sure they do not overlap. Grill for 3–4 minutes on each side over direct heat, until golden, slightly charred spots appear on the edges. After the first flip, brush the bacon with another thin layer of glaze.

Ingredients: Bacon, Honey, Mustard
Use wide tongs to flip. Do not pierce the bacon with a fork (loss of juices). If the flames become too large, move the bacon to the edge of the grill (indirect zone).
6

After 2-3 glazing cycles (a total of 8-12 minutes), when the glaze is shiny and partially caramelized, check the doneness: the bacon should have crispy edges and a soft, not rubbery, center. If you want a crunchier surface, place the slices closer to the heat source for the last 30-60 seconds, making sure not to burn them.

Ingredients: Bacon, Honey
The time depends on the thickness of the slices and the grill temperature — rely on appearance and touch (be careful: hot).

Resting the meat

7

Transfer the cooked bacon to a board or platter and let it rest for 3–4 minutes. Allow the juices inside to redistribute evenly — this will keep the slice juicy after cutting.

Ingredients: Bacon
Use a wooden board and a plate for steaming. Do not cover tightly to prevent steam from forming and the glaze from softening.

Finishing

8

If you are using fresh thyme (optional), tear the leaves from the stems and sprinkle them over the hot bacon just before serving — the herb will release its aroma on the hot surface. For contrast, place a handful of washed sorrel (optional) and a few pieces of toasted whole grain bread alongside.

Ingredients: Thyme, sorrel, whole grain bread, Bacon
Use fresh thyme — you can place the sprigs decoratively. Additionally, you can add sorrel for acidity and freshness.

Serving

9

Serve the bacon slices slightly overlapping on a large platter. Drizzle with any remaining warm glaze, and serve with young potatoes (not included in the ingredients) or whole grain bread, along with fresh sorrel for a flavor contrast. Garnish with a few sprigs of thyme.

Ingredients: Bacon, Honey, whole grain bread, sorrel, Thyme
The best way to serve is on a wide platter, so the slices do not touch too closely. Serve immediately, as the glaze may soften if left standing for too long.

Final tips

10

If the glaze burns too quickly while grilling, move the bacon to a cooler part of the grill and finish cooking it longer over lower heat. You can prepare an extra batch of glaze (1:1 honey:mustard) to drizzle when serving.

Ingredients: Honey, Mustard
Always keep a small plate of water nearby to extinguish small flames. Do not add a large amount of fat to the glaze — it should be shiny and sticky.

Fun Fact

💡

In Polish tradition, smoked and salted bacon was a staple of rural cuisine — grilling bacon with the addition of honey combines this tradition with culinary techniques that highlight the caramelization of sugars and the aroma of smoking.

Best for

grill spotkanie rodzinne majówka święta regionalne

Tips

🍽️ Serving

Serve hot bacon with neutral sides: young potatoes with dill, cucumber and sour cream salad, or toasted slices of whole grain bread. For a refreshing touch, add lemon juice to the sorrel or a few slices of cucumber.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 48 hours. To reheat and maintain crispiness, place the slices in an oven preheated to 180°C for 5–7 minutes or sauté for 2–3 minutes in a pan. Long heating in the microwave is not recommended (it may soften the glaze).

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