Preheat the oven to 375 degrees F. Stud the ham with cloves if desired. Place the ham in a large roasting pan with 1 inch of water in the bottom. Place the ham in the oven.
In a small pot, combine the Maker's Mark (R) Bourbon, maple syrup, brown sugar, cola, cider vinegar, Dijon, and salt. Bring to a simmer until the sugar dissolves. Baste the ham every 20 minutes using a pastry brush until it is done and a meat thermometer reads 160 degrees F. Allow the ham to rest and then slice thinly, serving with warm split biscuits and mustard.
Serves: 10 plus
Preheat the oven to 425 degrees F. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Using your fingertips, blend the butter and shortening with the flour mixture until it resembles coarse crumbs.
Make a well in the center and using a fork, stir in the buttermilk and Maker's Mark (R) Bourbon. The dough should be wet and sticky. Turn the dough out onto a floured surface.
Being careful not to overwork the dough, gently pat the dough out into a single layer, lightly dusting with flour as needed, then fold the dough over twice and pat out again. Repeat this process three times more, then roll/pat out the dough until it is about 1 1/2 inches thick. You may cut biscuits using your knife or a ring cutter.
Place the biscuits on a parchment lined baking sheet and bake for 15 minutes until the edges begin to brown. Makes 12 biscuits.
Whisk all ingredients together until smooth.