Maker’s Mark Christmas Dinner Recipes

Credit Maker’s Mark

Recipe courtesy of Lee Anne Wong, Chef and Maker’s Mark Cookbook Editor

Originally posted here by the Cooking Channel

Christmas in Kentucky is a special time. Spiked ciders and hot toddies are the perfect cocktails to sip by the fire, but the drinking doesn’t have to wait till after dinner. Besides Bourbon, Holiday Ham is one of the few staples of a great Christmas feast. This Maker’s Mark glaze is the best of both worlds – and the leftovers taste even better with Bourbon biscuits and mustard.



8 to 10lb fully cooked ham, spiral or on the bone
Whole cloves
1/4 cup Maker’s Mark Bourbon
1/4 cup maple syrup
1/2 cup brown sugar
1/2 cup cola
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 recipe Maker’s Mark Bourbon Biscuits (recipe follows)
1 recipe Maker’s Mark Bourbon Mustard (recipe follows)

Maker’s Mark Bourbon Biscuits:
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons cold butter, cut into small pieces
2 tablespoons vegetable shortening or lard
1 cup buttermilk
3 tablespoons Maker’s Mark Bourbon

Maker’s Mark Bourbon Mustard:
1 cup whole grain mustard or Dijon
1/4 cup brown sugar
1/4 cup Maker’s Mark Bourbon


Preheat the oven to 375 degrees F. Stud the ham with cloves if desired. Place the ham in a large roasting pan with 1 inch of water in the bottom. Place the ham in the oven. In a small pot, combine the Maker’s Mark Bourbon, maple syrup, brown sugar, cola, cider vinegar, Dijon, and salt. Bring to a simmer until the sugar dissolves. Baste the ham every 20 minutes using a pastry brush until it is done and a meat thermometer reads 160 degrees F. Allow the ham to rest and then slice thinly, serving with warm split biscuits and mustard. Serves: 10 plus

Maker’s Mark Bourbon Biscuits:
Preheat the oven to 425 degrees F. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Using your fingertips, blend the butter and shortening with the flour mixture until it resembles coarse crumbs. Make a well in the center and using a fork, stir in the buttermilk and Maker’s Mark Bourbon. The dough should be wet and sticky. Turn the dough out onto a floured surface. Being careful not to overwork the dough, gently pat the dough out into a single layer, lightly dusting with flour as needed, then fold the dough over twice and pat out again. Repeat this process three times more, then roll/pat out the dough until it is about 1 1/2 inches thick. You may cut biscuits using your knife or a ring cutter. Place the biscuits on a parchment lined baking sheet and bake for 15 minutes until the edges begin to brown. Makes 12 biscuits.

Maker’s Mark Bourbon Mustard:
Whisk all ingredients together until smooth.


Caroline Paulus
Caroline Paulus is the Senior Editor for The Bourbon Review. She lives and writes in Lexington, Kentucky. Follow her on Instagram @misswhiskeyhistorian to keep up with her latest in bourbon news - and a few old finds, too.