Best Bluegrass Beercheese Melts With Bourbon Bbq Glaze Recipes

HAM WITH MARMALADE BOURBON GLAZE

Steps:

• 1.Bake ham per package directions.
• 2.For the glaze: combine rest of ingredients and mix well.
• 3.When ham has 20 minutes left to cook, remove from oven and brush on glaze; allow to cook for 10 minutes, then brush on a second layer of glaze and allow to cook for another 10 minutes. Remove from oven and let rest 10 minutes before serving.

BOURBON PEPPERCORN GLAZE

Steps:

• Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon. In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved. Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened. Remove from heat, and serve immediately on your favorite steak. Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve!

PULLED CHICKEN WITH BOURBON BBQ

Steps:

• For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
• For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
• For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
• To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
• Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

BAKED HAM WITH LOW CARB MAPLE BOURBON GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
• Place on lower rack of oven and bake for 1 hour.
• While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
• After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.