Smoked Cream Cheese with Bacon Jam

Ingredients

• 1 block cream cheese
• Your favorite BBQ rub
• 1 lb bacon, chopped
• 1 sweet onion, sliced
• 1/2 jar Wickles Wicked Jalapeno Slices (include the juice)
• 1/2 cup brown sugar
• 1/2 cup maple syrup

Directions

• Score the top of the cream cheese with a knife to expose more surface to the smoke, then generously season all over with your favorite BBQ rub. Smoke at 225-250F for 1 to 1.5 hours.
• Meanwhile, cook the chopped bacon in a skillet over medium heat until rendered and crisp; set aside. Add the sliced onion to the skillet and cook it down in some of the leftover bacon fat.
• Pull the skillet off the heat and add the bacon back in, followed by 1/2 cup brown sugar, half the jalapeno juice, about 1/3 cup of the jalapenos from the jar, and 1/2 cup maple syrup. Stir to combine.
• Return the skillet to the heat and simmer, stirring often, until it reduces to a jammy consistency. Do not overcook or it will turn hard.
• Top the smoked cream cheese with the bacon jam and serve with crackers or chips.

From Jordan Isom on Instagram.