I bought two spiral cut hams, portioned them out, laid on sheets with a little of the sauce on the pan and then brushed a little on the top. Not much, but just gave it a nice flavor after it was heated a tad. This is really a nice sauce, might 'kick it up' a notch or two the next time for home use. I didn't make the rub - ran out of time so just used some I had in the pantry, but I'm anxious to try this one.
Sassy Bourbon and Brown Sugar Barbecue Sauce
1 can crushed tomatoes -- (28 ounce)
1 cup packed brown sugar
1/2 cup bourbon
1/2 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup apple cider vinegar
2 tablespoons red wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 teaspoons Classic Barbeque Rub (see next recipe)
Kosher salt
Freshly ground pepper
1 tablespoon unsweetened cocoa
In a large saucepan, combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about 1/2 teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.
Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for two weeks in the refrigerator.
Brush it on meat 30 minutes before the cooking time is finished. If desired, serve extra on the side. makes 4 cups
Recipe courtesy from Taming the Flame, by Elizabeth Karmel
Classic Barbeque Rub
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon freshly ground pepper
1/2 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon oregano -- crushed
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color).
Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months. Makes about 1 cup.
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folks at the wedding were spiking pcs. of the ham and putting them between two of the corn muffins - made a great tasting 'walk around' sandwich.
Sassy Bourbon and Brown Sugar Barbecue Sauce
1 can crushed tomatoes -- (28 ounce)
1 cup packed brown sugar
1/2 cup bourbon
1/2 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup apple cider vinegar
2 tablespoons red wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 teaspoons Classic Barbeque Rub (see next recipe)
Kosher salt
Freshly ground pepper
1 tablespoon unsweetened cocoa
In a large saucepan, combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about 1/2 teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.
Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for two weeks in the refrigerator.
Brush it on meat 30 minutes before the cooking time is finished. If desired, serve extra on the side. makes 4 cups
Recipe courtesy from Taming the Flame, by Elizabeth Karmel
Classic Barbeque Rub
2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon freshly ground pepper
1/2 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon oregano -- crushed
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color).
Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months. Makes about 1 cup.
------
folks at the wedding were spiking pcs. of the ham and putting them between two of the corn muffins - made a great tasting 'walk around' sandwich.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com