Recipe courtesy of Darina Allen

Glazed Loin of Bacon

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
  • Yield: 12 to 15 servings
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4 to 5 pounds (1.8 to 2.25 kilograms) loin of bacon, either smoked or unsmoked

14 ounces (400 grams) 1 small tin pineapple, use about 3 to 4 tablespoons of the juice

3/4 pound (340 grams/1 3/4 cups) brown demerara sugar

About 20 to 30 whole cloves


  1. Preheat the oven to 475 degrees F (250 degrees C). 
  2. Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes for each pound. 
  3. Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelized. 

Cook’s Note

We use loin of bacon off the bone.

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