The easiest way to cook enough bacon for this many people is to roast it. If you have a sheet pan or half-sheet pan, that's your best choice; otherwise a couple of large, rimmed baking sheets will do. Cracked black pepper adds a subtle spark of heat in contrast to the sweetness of the maple syrup.
2 pounds thick-sliced bacon
2/3 cup pure maple syrup, preferably amber
1 teaspoon black peppercorns, preferably Tellicherry, coarsely cracked
Heat the oven to 375°F. Arrange the bacon in a single layer on baking sheets and roast for 10 minutes. Turn over with tongs and roast for 8 to 10 minutes longer, until the bacon is lightly browned but slightly underdone. Carefully pour the fat out of the pan(s) and dab the bacon with paper towels. (The bacon can be cooked up to a day ahead and refrigerated.)
Reduce the oven temperature to 325°F. Put all the bacon in a single layer on the baking sheet. Drizzle the syrup over the slices, brushing if necessary to coat. Season with the cracked pepper. Bake for 5 to 10 minutes. Youâ€™ll need the longer time if the bacon has been refrigerated.
Turn over, brush again with syrup, and bake another 5 minutes, or until the bacon is nicely glazed. Remove to a serving tray while still warm; the bacon will firm up in a couple of minutes. If it cools first, the syrup will make the bacon stick to the pan; if it does harden, simply rewarm for 5 minutes and the slices will come loose.