The morning after you serve on your charcuterie board, if there’s any left, stir into maple syrup and top your breakfast pancakes.
Boozy Bourbon Bacon Jam
There really isn't much of anything better than a bacon and bourbon combination.
Ingredients
- 1 pound thick-cut bacon cut into 1-inch pieces
- 1 large sweet onion, sliced (Use mandolin if available)
- 1/4 cup plus 1 tablespoon bourbon
- 1/4 cup maple syrup
- 1 tablespoon balsamic or sherry vinegar
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the bacon in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan over medium heat and cook, stirring frequently, until the fat is rendered and bacon is browned, about 30 minutes. Transfer cooked bacon with a slotted spoon to a double layer of paper towels. Drain all but 2 tablespoons of the bacon fat from the pan.
- To caramelize the onions, add the onions to the Dutch oven and lower the heat to medium-low. Cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the onions are very soft, deeply browned, and significantly reduced in volume, 30 to 40 minutes.
- Add the bourbon and scrape up any browned bits stuck to the bottom of the pan. Increase the heat to medium, and add the maple syrup, vinegar, and pepper. Bring to a simmer and cook until thick and syrupy, 3 to 5 minutes.
- Transfer the bacon and onion mixture to the bowl of a food processor fitted with the blade attachment. Pulse to a spreadable, but chunky, consistency, about 5 pulses. If not eating immediately, transfer to 1 (8-ounce) or 2 (4-ounce) glass jars. Cool to room temperature, then refrigerate.
Notes
RECIPE NOTES
Maple Syrup: Use the real thing, do not use imitation
Make ahead: The bacon can be cooked 2 days in advance. Refrigerate the bacon and bacon fat separately.
Storage: Refrigerate for up to 1 month. To loosen the jam, warm slightly before serving if desired or bring to room temperature.