Bacon Jam

I'm sure most people have heard of the saying, "imitation is the sincerest form of flattery".  Well, that's definitely the case with this bacon jam.  My crush on bacon jam began this summer when Mike and I attended the 3rd Annual Grass-Fed Beef Burger Cook-off hosted by Whole Foods Market, Brentwood location.  We sampled about 5 sliders, then voted for our favorite.  The winner received $500 for their charity of choice.  I felt like the winner even though I was stuffed to the gills on beef.  But anyway, we noshed on  free burgers from outstanding dining establishments and I tasted my 1st Three Kings Pub House  Bacon Jam Pub Burger.  Normally, I'm not a bacon fan; I'll actually ask my server to request the kitchen to take the bacon off my sandwich.  But in this case, I ate what I was served, and I'm so thankful I did.  This was the best burger ever!  Can you believe it, a gal who is not a huge meat eater loving a bacon jam burger!  

Three Kings describes their bacon jam as ," sweet, salty, and smoky", which it is, but it is so much more complex than that.  It has hints of sweetness extracted from maple syrup and caramelized onions and smoky richness from Bourbon {don't worry nondrinkers, the alcohol cooks out} and the bacon.  What a combo!  Mike and I went to Three Kings a few weeks ago, and of course I had to probe the server for recipe hints.  He gave a few, which sparked my interest in reproducing this intoxicating spread.  He also said that due to it's popularity, they are considering jarring the bacon jam, just in time for Christmas gift baskets! 

So here is my nod to Three Kings Pub House and their addicting bacon jam.  I do believe I will have to go back for further taste tests and research, just to make sure I get the recipe perfect {wink, wink} .  Anyone want to join me on this gastronomy endeavour? 


This recipe reduces down to only about 1 to 1.5 cups of bacon jam, although that does not seem like a lot, don't be afraid to try it on other foods, like waffles or pancakes.  A little dollop of bacon jam will elevate your meal.  Mike and I chowed down on bacon jam burgers Thursday night, and then devoured waffles with bacon jam on Saturday.  Needless to say, we ate very good that week!  Wishing you good food and gladness!

For a printer friendly recipe, click here.

Bacon Jam Ingredients

  • 1 lb thick cut bacon.  Please buy an excellent cut of bacon; try The Farmer's Larder for local {Washington,MO} and naturally raised pork.  Find them on Twitter @FarmersLarderMO
  • 1/2 medium white onion (thinly sliced)
  • 1 garlic clove (minced) 
  • 2 to 4 tablespoons coffee concentrate {Secret Squirrel cold brew coffee} or 2 tbsp of finely ground espresso
  • 1/3 cup of maple syrup
  • 1/4 cup of Bourbon or Whiskey


 Bacon Jam Mixture

Bacon Jam Mixture

  • Cut raw bacon into 1 inch pieces, then place in large pan to cook over medium-high heat.  Cook until bacon is crisp.  When done cooking, place bacon on paper towels to remove excess grease.  Remove grease from pan, reserve about 2 tablespoons.  
  • Add garlic and onion to pan with 2 tablespoons of bacon grease.  Cook over medium heat until onions caramelize.  Add bacon back to the pan, toss to combine ingredients. 
  • Add maple syrup to the pan, cook about 5 minutes.  Add coffee, start with 2 tbsp, if mixture is dry, add an additional 2 tablespoons.  Cook another 5 minutes. 
  • Reduce heat to low, add Bourbon, cover, cook another 20 minutes.  Occasionally check mixture, there should be liquid in the pan, if not add water (few tablespoons). 
  • Allow mixture to slightly cool before transferring to a food processor.  Pulse bacon mixture about 5 to 10 times.  It should have small pieces of bacon present, not completely smooth.   
  • Place in a refrigerator and microwave safe container.  Allow to cool at room temperature prior to placing in the fridge.   
  • Once jam is refrigerated, it tends to thicken.  Bacon jam is best served warm, so add a teaspoon of water when reheating.