Bourbon Apricot Glaze Recipes

BOURBON APRICOT GLAZE

Steps:

• In medium saucepot, whisk together preservers, bourbon, lemon juice and soy sauce. Cook over medium-high heat 12 to 14 minutes or until reduced to a thin glaze-like consistency, stirring freqently. Remove from heat; stir in rosemary. Let stand 10 minutes (glaze will continue to thicken as it cools). Brush roasted turkey with glaze after it is removed from oven.

APRICOT-BOURBON GLAZED HAM

Steps:

• Heat oven to 325°F. In small bowl, mix preserves, ginger and bourbon until smooth.
• Place ham on rack in shallow roasting pan. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Brush with 3 tablespoons of the preserves mixture. Insert ovenproof meat thermometer in thickest part of ham.
• Bake uncovered 45 minutes. Brush remaining preserves mixture over ham. Bake about 45 minutes longer or until thermometer reads 140°F. Remove ham from oven, cover with tent of foil and let stand 10 to 15 minutes for easier carving.

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

BOURBON PEACH-APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken all over in lime & orange juice.
• Pat chicken dry.
• Place chicken, breast side up, on rack in roasting pan.
• Combine all glaze ingredients in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until butter is melted.
• Reserve 1/4 cup.
• Spoon remaining glaze over chicken.
• Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
• (If necessary, add water to basting juices to prevent burning).
• Loosely cover chicken with aluminum foil.
• Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
• Skim fat from pan juices.
• Combine pan juices with reserved glaze in 1 quart saucepan.
• Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
• Serve with chicken.
• Garnish with parsley leaves, if desired.

BOURBON-GLAZED SALMON

Steps:

• In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.

APRICOT BOURBON GLAZED HAM

Steps:

• Heat oven to 325 degrees.
• in a small bowl mix preserves, ginger and bourbon until smooth.
• Place ham on rack in a shallow roasting pan.
• make cuts 1/2 in apart and 1/4 inch deep in a diamond pattern around top and sides of ham.
• brush han with 3 tablespoons of the preserve mixture.
• insert oven proof thermoneter in thickest part of ham.
• bake uncovered 45 minutes.
• brush remaining preserves mixture over ham.
• bake about 45 minutes longer or until thermoneter reads 140 degrees.
• remove ham from oven, cover with tent of foil and let stand 10 t0 15 minutes for easier carving.