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Opinion about Egrets Maple Bourbon ham

Firetruck
Firetruck Posts: 2,679
edited November -0001 in EggHead Forum
I have a ham thawed and ready to fix up with Egrets recipe. I don't have any bourbon but I do have rum, so my question is do ya'll think it would work?

Since I don't have any other reason to have bourbon, I hate to buy it just for one teaspoon.
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Thats what I used last time I made it and came out great
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  • Hoss
    Hoss Posts: 14,600
    Airplane bottle! ;)
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  • Firetruck
    Firetruck Posts: 2,679
    Pat, I kinda thought it should be ok.

    thanks
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  • Firetruck
    Firetruck Posts: 2,679
    Roger that
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  • Eggtucky
    Eggtucky Posts: 2,746
    Firetruck wrote:
    Since I don't have any other reason to have bourbon, I hate to buy it just for one teaspoon.

    Therein lies your problem, not understanding any other reason to have bourbon... :blink: :blink:
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  • Hoss
    Hoss Posts: 14,600
    EGGZACTLY!!!! B)
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Brandy / cognac, rum & bourbon…I think all can interchange just fine! Each, however, will impart a different flavor in the final taste.
    For sure, a good aged bourbon will add a smokey hint and I feel that rum will add a sweet hint.
    I just got a BIG bottle (it may last you a lifetime if all you do is cook with it, but doesn’t happen around here often) of Beam the other day, as I am going to do a seafood feast for New Years Eve.
    The lobster will only be smoked (thinking of using black cherry), but the shrimp / scallop / veggies skewers will also have a mop of my tried and true peach / bourbon BBQ sauce.
    I’ll post if I can!!
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  • Unknown
    Unknown
    That was the same challenge I faced a few days ago.

    I thought I had some bourbon, but I didn't. I substituted with a nice rum and it turned out fine. One day I'll try with bourbon to see how much (if) it makes a difference. The recipe called for 2 tbsp for the exterior paste. Maybe I should have drank the remainder of the bottle while it was cooking? Come to think of it, we did!

    As the predominant flavour was the injected pure maple syrup - I don't think I noticed the rum. It might be interesting one day to inject the ham with the alcohol too! Or intravenous - but that might signal a problem.

    Can't hurt to eggsperiment!

    Michael
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  • fishlessman
    fishlessman Posts: 34,591
    you could just buy one of those little shot bottles of boubon, i like to follow a recipe somewhat before i really start changing it up to suit my needs :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • 2Fategghead
    2Fategghead Posts: 9,624
    When I did my ham for Christmas I followed egret's way and I had to call around to see who had Bourbon. It turned out Cindy's brother had a pint he got over ten years ago that had never been opened. He let us have as much as we wanted. I haven't drank in over 16 years and when I twisted off the top that Bourbon smell filled my nose :ohmy: I gave it to Cindy so she could put a small amount in a cleaned out spice bottle. I don't need to start drinking again :unsure: . I may die and I want to eat more egged food first. :lol:

    Call me anything you like because I've had a drinking problem in my past so I will cook with it and party with you only none for me thank you! ;)

    By the way I like egret's way very much! ;) I will do it again as often as I want ham. Tim
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