Maker's Mark (R) Glazed Ham with Bourbon Biscuits

  • Recipe courtesy of Lee Anne Wong, Chef and Maker's Mark Cookbook Editor
Total Time:
4 hr
1 hr
Inactive Prep:
3 hr


  • 8 to 10 lb fully cooked ham, spiral or on the bone
  • Whole cloves
  • 1/4 cup Maker's Mark (R) 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 (R) Bourbon Biscuits (recipe follows)
  • 1 recipe Maker's Mark (R) Bourbon Mustard (recipe follows)
  • 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 (R) Bourbon
  • 1 cup whole grain mustard or Dijon
  • 1/4 cup brown sugar
  • 1/4 cup Maker's Mark (R) Bourbon


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 (R) 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 (R) 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.