Author Topic: Honey bourbon Glaze recipe?  (Read 16294 times)

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Offline frankan9

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Honey bourbon Glaze recipe?
« Reply #-1 on: April 15, 2017, 05:16:48 PM »
 Looking for a honey bourbon glaze recipe for a bone-in double smoked ham.Got a 16 pound bone in smoked ham from my favorite butcher and I'd like to use a honey bourbon glaze on it for Easter dinner .cooking on my MAK 2 Star .Probably gonna do it at 250 using apple wood pellets and spritzing with apple+bourbon.
for the glaze i was just going to use 1/2 cup honey ,1/2 cup bourbon, 2 tbsp unsalted butter and 2 tbsp dijon mustard.
does anyone have a better/easy recipe?
 also any idea how long the cook should take?
Mak 2 Star
Weber genesis
Joule sous vide
Blackstone 17"

Offline Pappymn

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Honey bourbon Glaze recipe?
« on: April 15, 2017, 05:50:39 PM »
Funny, I am basically doing the same cook tomorrow. I am using a variation of this recipe. I'm adding maple syrup as well.

1/2 cup light brown sugar, firmly packed
1/2 cup honey
1/2 cup bourbon
1/3 cup Dijon mustard
1/3 cup molasses
1/2 teaspoon Worcestershire sauce

I am planning on cooking at 325 degrees until IT of 130 degrees. Best ballpark I have seen is 12 minutes a pound.
I sprung for a Duroc Berkshire heritage breed. Curious if I can tell the difference.
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline frankan9

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Re: Honey bourbon Glaze recipe?
« Reply #1 on: April 16, 2017, 06:47:54 AM »
Thanks Pappy.
I may change up my glaze today.yours sounds good
325 seems bit high have you done it at that temp before without drying the ham out?
Mak 2 Star
Weber genesis
Joule sous vide
Blackstone 17"

Offline Smokin3d

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Re: Honey bourbon Glaze recipe?
« Reply #2 on: April 16, 2017, 07:58:26 AM »
I did a 8 1/2 pound ham yesterday on the PBC and held temps around 300 to 310 and it came out excellent and I run mine up to 140 IT.  If you look in the PBC section you will see it. Good luck!
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Offline Pappymn

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Honey bourbon Glaze recipe?
« Reply #3 on: April 16, 2017, 09:04:57 AM »
Thanks Pappy.
I may change up my glaze today.yours sounds good
325 seems bit high have you done it at that temp before without drying the ham out?
I am making mine in am oven. Most of the time it will be under foil on a rack with an inch or so of water. Should create a nice moist environment
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109