Directions

1. To make bacon jam, start by cooking bacon in one or two pans until browned and crispy. Drain halfway through and reserve bacon fat. Continue until crispy. Drain and reserve crispy bacon. When cooled, chop into smaller pieces on cutting board or in food processor. Hold at room temperature until needed.
2. Sauté onion in original pan with a couple teaspoons of reserved bacon fat until browned and caramelized. Add shallots and garlic, cook for 3 minutes. Add spices and cook an additional minute. Carefully deglaze pan with bourbon and scrape the bottom of the pan to remove and stir in any extra bits. Cook for 2-3 minutes at a light boil.
3. Add maple syrup and stir in. Add Balsamic vinegar and brown sugar. Add bacon in. Cook for 10 to 15 minutes on low or at a simmer.
4. Once mixture thickens, remove from heat and skim any access fat floating on top. Cool slightly and package. Freeze or refrigerate until needed.
5. To Serve - warm slightly in microwave or bring to room temperature; recipe yields ~50 servings.
6. Heat West Creek® Prime Rib according to package directions. Cut and portion prime rib.
7. Plate and top West Creek® Prime Rib with a large spoon fully of bacon jam.