No seriously. I mean it. Bacon jam. It’s not really ‘baked’ but it goes great with some baked goods.
I first had bacon jam while dining at a local eatery, Dégagé. It’s a swanky little place with a dining room and a jazz cafe. They serve yumminess in the form of pig wings, duck confit topped butternut squash pasta, and of course, bacon jam.
I like it slathered on top of bread slices and topped with brie then baked for melted gooey deliciousness.
It’s also perfect for Sunday brunch with eggs and biscuits or croissants.
Shhh. Don’t tell anyone, but I’m packaging these beauties up as holiday gifts for some friends and family!
Bacon Jam Recipe
1 1/2 lb bacon roughly chopped
1 1/2 cups finely chopped shallots
4 cloves minced garlic
1/2 tsp paprika, or chili powder
1/2 tsp ground mustard
1/2 tsp ground ginger
1/2 cup bourbon whiskey
1/4 cup real maple syrup
1 tbsp molasses
1/3 cup apple cider vinegar
1/4 cup dark brown sugar
Start by crisping up the bacon over medium heat, stirring occasionally. Once cooked, about 20 minutes, transfer bacon to paper towel lined plate to drain off the fat.
Remove fat from pan, reserving about one tablespoon for cooking the shallots.
Over medium-low heat, add shallots and garlic to the pan with reserved fat. Cook until translucent, about 5-7 minutes. Then add spices and cook for another 2 minutes.
Next, over high heat, add the bourbon whiskey and maple syrup. Bring mixture to a boil.
Add brown sugar, apple cider vinegar, and molasses and return to a boil.
Add cooked bacon and reduce heat to a low simmer. Allow mixture to simmer and reduce to a thick glaze, about 15-20 minutes.
Puree bacon jam to desired consistency and let cool in refrigerator.
I puree half the mixture, then mix in the rest. That way I have some nice big chunks of bacon throughout.