Smoked Cream Cheese with a Sweet and Spicy Bacon Jam for Game Day

Score the top of the cream cheese with a knife to help expose it to more smoke. Then generously season with your favorite bbq rub. Smoke at 225-250F for 1-1.5 hours. 

Next, cooking over medium heat add the bacon to a skillet and cook down. Set aside. Add the onion and cook it down using some of the leftover bacon fat. 

Next, pull the skillet off the heat and add the bacon back in followed by 1/2 cup of brown sugar, 1/2 the juice and a 1/3 cup of the jalapeños from the jar plus a 1/2 cup maple syrup. Stir to combine. 

Place the skillet back over the heat and simmer stirring often until it reduces and reaches a jammy consistency. Do not overcook as it will become hard. 

Lastly top the cream cheese with the bacon jam and enjoy with crackers, chips, or whatever you like.