Serve this sweet and savory treat warm or straight from the fridge, on something as simple as a cracker with cheese or stirred into pasta dishes, mayo for sandwiches or, who's kidding who, straight out of the jar with a spoon.

Cook the bacon in a large skillet over medium heat, stirring frequently, until just browned and starting to crisp. Transfer to paper towels to drain. Repeat with remaining bacon, reserving any browned bits and 2 tablespoons of the bacon fat in the pan.

Add the onion and garlic to the pan and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add the chile powder, ginger, mustard and black pepper and cook, stirring constantly, for 1 minute. Increase the heat to high and stir in the bourbon and maple syrup. Bring to a boil, scraping up any browned bits. Add the vinegar and brown sugar and return to a boil. Stir in the reserved bacon, reduce to a gentle simmer and continue to cook, stirring occasionally, until the liquid has reduced to a thick, syrupy glaze, about 10 minutes.

Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Transfer to an airtight container and refrigerate at least 1 hour and up to 4 weeks.