Recipe courtesy of Lee Anne Wong
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Maker's Mark® Glazed Ham with Bourbon Biscuits
Total:
4 hr
Prep:
1 hr
Cook:
3 hr
Level:
Easy
Total:
4 hr
Prep:
1 hr
Cook:
3 hr
Level:
Easy

Ingredients

  • 8 to 10lb fully cooked ham, spiral or on the bone
  • Whole cloves
  • 1/4 cup Maker's Mark® Bourbon
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 1/2 cup cola
  • 1/4 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt 
  • 1 recipe Maker's Mark® Bourbon Biscuits (recipe follows)
  • 1 recipe Maker's Mark® Bourbon Mustard (recipe follows)
Maker's Mark® Bourbon Biscuits:
  • 2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons cold butter, cut into small pieces
  • 2 tablespoons vegetable shortening or lard
  • 1 cup buttermilk
  • 3 tablespoons Maker's Mark® Bourbon
Maker's Mark® Bourbon Mustard:
  • 1 cup whole grain mustard or Dijon
  • 1/4 cup brown sugar
  • 1/4 cup Maker's Mark® Bourbon

Directions

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® 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

Maker's Mark® Bourbon Biscuits:

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® 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.

Maker's Mark® Bourbon Mustard:

Whisk all ingredients together until smooth.

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