BOURBON AND HONEY RECIPE RECIPES

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BOURBON HONEY GLAZED HAM RECIPE | SANDRA LEE - FOOD NE…



Bourbon Honey Glazed Ham Recipe | Sandra Lee - Food Ne… image

Provided by Sandra Lee

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 7

2/3 cup bourbon or whiskey
1 cup clover honey
1/3 cup molasses
1/2 cup 100 percent fruit orange marmalade
Nonstick cooking spray
1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
1/8 cup whole cloves

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
  • With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

BOURBON CHICKEN LIVER PâTé RECIPE | EPICURIOUS



Bourbon Chicken Liver Pâté Recipe | Epicurious image

This easy chicken liver pâté recipe makes for an impressive appetizer and can be made up to two weeks in advance.

Provided by Shelly Wiseman

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1½ sticks (¾ cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 teaspoon minced fresh marjoram or ¼ teaspoon dried
1 teaspoon minced fresh sage or ¼ teaspoon dried
¾ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig
a 2½-cup crock or terrine or several small ramekins

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining ½ stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

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