Smoked Cream Cheese with Jalapeno Bacon Jam

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 275F for 1-1.5 hours. Next, cooking over medium heat, add the chopped bacon to a skillet and cook down. Set aside. Add the sliced onion to the skillet 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 3/4 cup of brown sugar, 1/2 of the jalapeno juice, and 1/3 cup of the jalapeños from the jar, plus 1/2 cup of 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 smoked cream cheese with the bacon jam and enjoy with crackers, chips, or whatever you like.