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
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.
Whisk all ingredients together until smooth.
Recipe courtesy of Lee Anne Wong, Chef and Maker's Mark Cookbook Editor