Cook the bacon in a frying pan over medium heat until fat is rendered and bacon is a beautiful golden brown. You will probably have to do this in two pans. Well. You will.

Transfer bacon to paper towels and drain fat. Now cut or tear it into small pieces. (I always save the bacon fat in a container that I store in the fridge. There are so many ways to use it.)

Reserve about 1 T of fat in the pan. Add shallot and onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Add vinegar and maple syrup and bring to a simmer. Add reserved bacon and simmer on low until mixture forms a thick glaze. This won’t take long. Drain off any excess fat.

Now you have a choice. You can leave it like as is or pulse it in a food processor to make a smoother jam. (You can make the bacon jam ahead of time as it will keep in the fridge for up to one month. Don’t worry though as it won’t last that long!)

Place the ricotta and horseradish in a food processor or use an immersion blender and process until completely smooth.

Add half of the bacon jam, pulse a few times and transfer to a bowl.

Whisk in the creme fraiche, chive and scallions. Season with more salt or horseradish if needed. Serve at room temperature with your favorite chips.