Bourbon Glaze
A rich, glossy bourbon glaze that balances sweet, savory, and tangy notes. Perfect as a glaze or sauce for ham, pork, chicken, salmon, ribs, and steak.
Ingredients
- 1 cup bourbon mid-range (e.g., Maker’s Mark, Wild Turkey, or Evan Williams)
- 1 cup brown sugar packed; light or dark
- 2 tablespoons pure maple syrup or honey
- 2 tablespoons honey optional; reduce brown sugar slightly if using both maple and honey
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard yellow mustard works in a pinch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt reduce slightly if using table salt
- 1/2 teaspoon black pepper freshly ground
- 1/4-1/2 teaspoon crushed red pepper flakes optional; adjust for more or less heat
- 1/2 teaspoon smoked paprika
- 1 clove garlic minced, or 1/2 teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1-2 teaspoons cornstarch optional; mix with 1 tablespoon cold water for a slurry if you want a very thick glaze
- 1 tablespoon cold water for optional cornstarch slurry
Instructions
- Pour the bourbon into a small or medium saucepan and set it over medium heat. Let it gently simmer for about 3–4 minutes, stirring occasionally, until the sharp alcohol smell softens. Do not walk away, as it can boil over if the heat is too high.1 cup bourbon
- Stir in the brown sugar, maple syrup, and honey (if using). Whisk until the sugar dissolves and the mixture looks smooth and glossy. It will be fairly thin at this point, like simple syrup.1 cup brown sugar, 2 tablespoons pure maple syrup, 2 tablespoons honey
- Add the apple cider vinegar, Dijon mustard, and Worcestershire sauce. Whisk well to fully combine and break up any mustard bits. Taste carefully (it will be hot) to check the balance of sweet and tangy.2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Sprinkle in the salt, black pepper, crushed red pepper flakes, smoked paprika, and garlic. Stir and bring the mixture back to a gentle simmer. Cook for 1–2 minutes until the garlic softens and becomes fragrant.1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4-1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon smoked paprika, 1 clove garlic
- Reduce the heat to medium-low and let the glaze simmer uncovered for about 8–12 minutes, stirring occasionally, until it reduces and thickens enough to coat the back of a spoon. Remember it will continue to thicken as it cools, so avoid over-reducing.
- If you prefer a very thick, clingy glaze, stir together the cornstarch and cold water in a small bowl to make a slurry. Whisk the slurry into the simmering glaze and cook for 1–2 minutes, stirring, until it visibly thickens. If it becomes too thick, add a tablespoon or two of water or extra bourbon to loosen.1-2 teaspoons cornstarch, 1 tablespoon cold water
- Turn off the heat and stir in the butter until fully melted and incorporated. This adds sheen and a silky finish. Taste and adjust salt, pepper, or vinegar to your liking.1 tablespoon unsalted butter
- Let the bourbon glaze sit for 5–10 minutes before brushing on meat. It should be warm and pourable, not scorching hot. If it thickens too much as it sits, warm gently on low heat and stir in a teaspoon or two of water.
Notes
Yield: About 1½ cups of glaze, enough to generously glaze a large ham or 2–3 pounds of meat. Use as a glaze and as a table sauce. When glazing meat on the grill or under the broiler, brush the glaze on during the last several minutes of cooking to avoid burning. Reserve some glaze in a clean bowl for serving; do not reuse glaze that has touched raw meat.
Variations:
- Smoky Chipotle Bourbon Glaze: Add 1–2 teaspoons minced chipotle in adobo instead of red pepper flakes.
- Orange Bourbon Glaze: Add 2–3 tablespoons orange juice and a little zest.
- Maple Mustard Bourbon Glaze: Double the Dijon and maple syrup, omit the honey.
- Spiced Holiday Bourbon Glaze: Add a pinch of ground cloves, cinnamon, and nutmeg.
- Low-Sugar Bourbon Glaze: Use 1/2 cup brown sugar plus more maple or honey; simmer a bit longer.
- BBQ-Style Bourbon Glaze: Stir in 1/4 cup of your favorite barbecue sauce. Storage: Store cooled glaze in an airtight container in the refrigerator for 7–10 days or freeze for up to 3 months. Reheat gently and thin with water or bourbon as needed.
- Smoky Chipotle Bourbon Glaze: Add 1–2 teaspoons minced chipotle in adobo instead of red pepper flakes.
- Orange Bourbon Glaze: Add 2–3 tablespoons orange juice and a little zest.
- Maple Mustard Bourbon Glaze: Double the Dijon and maple syrup, omit the honey.
- Spiced Holiday Bourbon Glaze: Add a pinch of ground cloves, cinnamon, and nutmeg.
- Low-Sugar Bourbon Glaze: Use 1/2 cup brown sugar plus more maple or honey; simmer a bit longer.
- BBQ-Style Bourbon Glaze: Stir in 1/4 cup of your favorite barbecue sauce. Storage: Store cooled glaze in an airtight container in the refrigerator for 7–10 days or freeze for up to 3 months. Reheat gently and thin with water or bourbon as needed.
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