MAKERS MARK GLAZED HAM AND BOURBON BISCUITS

Maker's Mark® Glazed Ham with Bourbon Biscuits

                

Level: Easy Total: 4 hr Prep: 1 hr Cook: 3 hr

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:

1 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:

2 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:

3 Whisk all ingredients together until smooth.

Recipe courtesy of Lee Anne Wong, Chef and Maker's Mark Cookbook Editor