Bacon is the basis of a sweet, savoury and smoky spread that's just irresistible on a burger or on toast with scrambled eggs. Maple syrup and whiskey boost the flavour in this version making it a brilliant Christmas food gift!
Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to crisp up, about 10 minutes; drain off bacon grease and retain for using later. Stir onions into bacon; 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 whiskey, coffee, sherry vinegar and maple syrup. Bring to the 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 tomato ketchup and cook 5 more minutes.
Remove from heat and let the bacon jam cool. Pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam can be stored in the fridge, covered, up to 2 weeks.