Bacon Jam

Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown about 10 minutes; drain grease retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned about 5 more minutes. Mix in garlic cayenne pepper cinnamon and nutmeg. Cook and stir until garlic is soft about 5 minutes.

Mix in bourbon whiskey coffee sherry vinegar and maple syrup. Bring to a boil reduce heat to low and cook until the bacon jam is thickened but not completely dry stirring occasionally to prevent burning about 35 minutes. Mix in ketchup and cook 5 more minutes.

Remove from heat let the bacon jam cool and pulse in a food processor to a slightly chunky spreadable consistency. Bacon jam will store in the refrigerator covered up to 2 weeks.