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  1. #61
    Connoisseur
    Join Date
    Dec 2012
    Location
    Seattle Area
    Posts
    539

    Re: Thanksgiving bourbon/rye

    Ok, I need some "emergency" help. My parents bought a ham for me to create a nice honey/bourbon glazed recipe... the problem is they bought a pre-cooked spiral cut ham! So, given that I can't do the slow cook, do any of you have a good recipe for using bourbon/rye and other sweet spices on a precooked ham? Or should I just create a glaze to throw over the top when I heat it up?

    Ugh, I was looking forward to cooking a large bone in ham!

  2. #62
    Virtuoso
    Join Date
    Mar 2013
    Location
    Hoosier State
    Posts
    1,362

    Re: Thanksgiving bourbon/rye

    Google is your friend, but it shouldn't be a problem. Just bring your bourbon/brown sugar/ whatever glaze ingredients to a low boil in a saucepan to burn off some of the alcohol and liquify the sugar then apply w a brush. Re-heat per the package instructions and baste occasionally w the remaining glaze. You should be fine.
    They say some of my stars drink whiskey, but I have found that ones who drink milkshakes don't win many ball games-Casey Stengel

  3. #63
    Connoisseur
    Join Date
    Dec 2012
    Location
    Seattle Area
    Posts
    539

    Re: Thanksgiving bourbon/rye

    Quote Originally Posted by Old Dusty View Post
    Google is your friend, but it shouldn't be a problem. Just bring your bourbon/brown sugar/ whatever glaze ingredients to a low boil in a saucepan to burn off some of the alcohol and liquify the sugar then apply w a brush. Re-heat per the package instructions and baste occasionally w the remaining glaze. You should be fine.
    Thanks. And yes, google works, but you guys are better

  4. #64
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,372

    Re: Thanksgiving bourbon/rye

    4 oz honey and 2 oz Bourbon, add a pinch of clove to the honey and brush it over the ham, then drink the Bourbon.
    We're Bourbon Geeks, it's who we are, it's what we do.

  5. #65
    Guru
    Join Date
    May 2013
    Location
    Louisville, KY
    Posts
    2,408

    Re: Thanksgiving bourbon/rye

    i take about a 1/2 cup of brown sugar, add just enough yellow mustard to make it into a thick paste, then add some bourbon to it to thin the paste. Since it's already cooked, id just rub this on top of it and broil it until the glaze is, well, a thick glaze coating it. VIOLA!

  6. #66
    Virtuoso
    Join Date
    Jun 2009
    Location
    Northville, MI
    Posts
    1,312

    Re: Thanksgiving bourbon/rye

    I have decided and bought the new Wild Turkey Spiced. Will also be having some of the egg nogg that I made last January, it gets better and better as time passes.

    Best regards, Tony

  7. #67
    Connoisseur
    Join Date
    Mar 2013
    Location
    New Orleans, LA
    Posts
    582

    Re: Thanksgiving bourbon/rye

    turkey.jpg
    Mom sent a thanksgiving card.
    Bourbon only requires a glass.

  8. #68
    Enthusiast
    Join Date
    Sep 2012
    Location
    East Bay, CA
    Posts
    361

    Re: Thanksgiving bourbon/rye

    Bringing a bottle of Rare Breed. Also going to pawn off err share a DSP-1 Ritt100 with everyone.

    Other than Bourbon and Rye also thinking of bringing the new bottle of Chartreuse V.E.P. as well as either a Glenfarclas or Glendronach.
    Last edited by RVTsteve; 11-27-2013 at 18:39.

  9. #69
    Guru
    Join Date
    May 2013
    Location
    Louisville, KY
    Posts
    2,408

    Re: Thanksgiving bourbon/rye

    Quote Originally Posted by brettckeen View Post
    turkey.jpg
    Mom sent a thanksgiving card.


    Nice Mom!

    I can guarantee I'll never get a bottle of anything from mine!

  10. #70
    Connoisseur
    Join Date
    Nov 2011
    Location
    Cincinnati
    Posts
    805

    Re: Thanksgiving bourbon/rye

    Quote Originally Posted by dementedavenger View Post
    I just dumped the rye back into a bottle. Was surprised by how much the pecans soaked up (probably 150ml). Pecans aren't mushy at all. Trying to decide whether to just bake them or candy them (involves lots of butter, sugar, etc.).
    Rye pecan pie!!


    Sent from my iPhone using Tapatalk

 

 

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