Cook bacon in a sauté pan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 Tbsp of the bacon fat in pan. Cut bacon into 1/2-inch-wide pieces.
2
Sauté shallot and jalapeno until soft, about 2 minutes, scraping brown bits from the bottom of the pan.
3
Return bacon to pan and add brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaves. Cover the pan and bring to a boil. Then, reduce the heat and let simmer gently, uncovered, until most of liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard bay leaves.
4
Transfer bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing to scrape down the side of the bowl.
5
Place the bacon jam in a small bowl or jar and stir in the honey and season to taste with black pepper. Serve literally on almost anything!
Cook bacon in a sauté pan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 Tbsp of the bacon fat in pan. Cut bacon into 1/2-inch-wide pieces.
2
Sauté shallot and jalapeno until soft, about 2 minutes, scraping brown bits from the bottom of the pan.
3
Return bacon to pan and add brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaves. Cover the pan and bring to a boil. Then, reduce the heat and let simmer gently, uncovered, until most of liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard bay leaves.
4
Transfer bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing to scrape down the side of the bowl.
5
Place the bacon jam in a small bowl or jar and stir in the honey and season to taste with black pepper. Serve literally on almost anything!
