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Ham Jam

Source of Recipe

From "Red Truck Bakery Cookbook" by Brian Noyes


Recipe Introduction

"Bacon makes everything better — even ham. Originally, the only pork in our jam recipe was Virginia country ham, but something seemed to be missing, so we added in a good handful of our buddy Allan Benton's acclaimed smoked bacon. It really should be called Bacon Jam, but Ham Jam sounds better. No matter what you call it, the sweet, savory, salty spread works well on burgers, slathered on a warm biscuit, or topping a grilled cheese sandwich. Smoked bacon is available anywhere, but the best in the country — and what we use — is available at bentonscountryhams2.com."

List of Ingredients

â—¦ 5 ½ cups large-diced applewood-smoked bacon (about 1 ½ pounds)
â—¦ 1 ½ cups chopped country ham (about ½ pound)
â—¦ 3 cups diced yellow onion (about 3 medium)
â—¦ 2 cloves garlic, finely chopped
â—¦ ¾ cup bourbon
â—¦ ½ cup brewed coffee
â—¦ ½ cup cider vinegar
â—¦ 1 cup packed dark brown sugar
â—¦ 1 cup sorghum syrup
â—¦ 3 tablespoons pure maple syrup
â—¦ ½ cup whole-grain mustard


Recipe

In a large skillet, cook the bacon over medium heat for 20 to 30 minutes, until a good amount of fat has rendered and the bacon is golden brown. Reduce the heat to medium-low and add the ham, onions, and garlic. Cook for 10 minutes, until the onions are translucent.

Increase the heat to medium and add the bourbon, coffee, vinegar, brown sugar, sorghum, maple syrup, and mustard. Bring to a simmer and cook, stirring occasionally, for 25 to 30 minutes, until the mixture is thickened and the liquid has reduced by about a third. Remove the pan from the heat. Let the jam cool, then transfer it to a food processor and pulse until finely chopped and spreadable.

The jam will keep, tightly covered, in the refrigerator for up to 1 month. Bring to room temperature and stir before using.

Makes 4 to 5 cups