FWIW -- to me, the absolute best way to showcase bacon jam is on a cheddar cheese biscuit. I add a significant dose of white cheddar and black pepper to my regular biscuits, and bake as usual.
It also does very well as an addition to eggs en cocotte; I will make cheese grits, put a layer in the bottom of ramekins, create a little divot, add an egg, dollop some bacon jam around the edges, top with a couple tablespoons of cream and a few sprinkles of grated cheese for good measure, and bake for 15 minutes for a lovely runny yolk. Easy to make the grits/bottom layers the night before, then build the rest in the a.m. and bake! With muffins and fruit, it's a lovely breakfast.
