BROWN SUGAR BOURBON GLAZE RECIPES

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BOURBON GLAZE RECIPE | ALLRECIPES



Bourbon Glaze Recipe | Allrecipes image

This glaze is great on grilled chicken or salmon.

Provided by SEPTANE

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 3 cups

Number Of Ingredients 9

1 cup bourbon whiskey
½ cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
¼ cup white vinegar
1 tablespoon lemon juice
½ teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

Steps:

  • In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
  • Use to baste meat, especially chicken or salmon, while cooking.

Nutrition Facts : Calories 52.5 calories, CarbohydrateContent 7.2 g, ProteinContent 0.2 g, SodiumContent 117.4 mg, SugarContent 6.8 g

BROWN SUGAR-BOURBON-GLAZED HAM RECIPE | MYRECIPES



Brown Sugar-Bourbon-Glazed Ham Recipe | MyRecipes image

It’s hardly the holidays without a ham, and with a deliciously sweet glaze (made with whole cloves, brown sugar, brown mustard, cola, and bourbon), this one delivers big on festive flavor. For this bourbony brown sugar glazed ham recipe, choose a bone-in half-ham, brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.

Provided by MyRecipes

Total Time 3 hours 10 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 6

1 (6- to 8-lb.) fully cooked, bone-in ham
48 whole cloves
1 (16-oz.) package light brown sugar
1 cup spicy brown mustard
1 cup cola soft drink
¾ cup bourbon

Steps:

  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
  • Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.

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