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Glendronach 12 year old


Glenfarclas 17 year old








Spirited Glazed for Ham

Give your spring dinner a little kick!  We developed two whisky glazes that take your ham from ordinary to extraordinary. These simple to make glazes use scotch to give them their depth of flavor. It is best to make these glazes at least one day ahead.  And don't worry about the kids as the whisky burns off during the cooking process. 


Whisky, Maple Syrup & Adobo Chili Glaze:

1/3 cup maple sugar

1/4 cup Glendronach 12 year old or other non-peated Speyside or Highlander

1 tsp spicy brown mustard

1 tsp chili powder

1/2 tsp cumin

1/2 tsp cinammon

1/2 tsp ground coriander

2 tbl brown sugar

1/4 cup butter

2 tsp adobo sauce + 1 chili



Asian Chili Garlic and Whisky Glaze

1/3 cup Sweet Chili Garlic sauce

1/4 cup fresh orange juice

1 tsp finely grated fresh ginger

1/4 cup scotch whisky Glenfarclas or other non peated Speyside or Highlander




For the Maple Chipolte Glaze:  


Melt butter over medium heat and add the chili powder, cumin, cinammon, coriander and brown sugar.  Stir the mixture until sugar has dissolved and spices are well blended being careful not to burn the mixture (1 minute).


Take the pan off the burner and add the maple syrup, whisky and mustard to mixture until completely integrated.


Chop one chili (or more to taste) and remove most of the seeds.  Also mix in the two teaspoons of adobo sauce.


Return to the heat and bring to a rolling boil to combine all ingredients and thicken it up a bit.  Remove from heat shortly so as not to turn into a thick caramel.  The glaze should be rather thin.  Store overnight then heat slightly to recombine the butter before basting.


For best results, baste ham in the last 30 minutes of cooking and don't be afraid to add some of the pan juices to your occasional baste.


Whisky Chili Garlic Glaze:


Combine all all ingredients except the whisky in a small pot over medium heat. Heat the glaze then add the whisky at any time being sure it is fully combined. Cook until it has thickened slightly (this also burns off the alcohol).  Cool and store over night.


For best results, baste ham frequently during the last 30 minutes of cooking so you get all of that delicious flavor.


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