Irish Honey Whiskey Sauce Food

IRISH WHISKEY BBQ SAUCE

Steps:

• Mix ketchup, whiskey, brown sugar, liquid smoke, ginger, onion powder, seasoned salt, garlic-pepper seasoning, and hot sauce together in a bowl.

WHISKEY SAUCE

Steps:

• Melt the butter over a low heat in a small saucepan.
• Stir in the sugar,whiskey, water, nutmeg, and salt until dissolved and it is well mixed.
• Remove from heat and vigorously whisk in the egg in the mixture until light and frothy.
• Turn the heat up to medium and bring to a boil while stirring gently.
• Cook until thickened, about a minute.
• Serve at once.

IRISH HONEY WHISKEY SAUCE

Steps:

• Place all ingredients into a large saucepan and bring to a boil.
• Boil down to half, check consistency and boil down a bit more if needed.

WHISKY SAUCE

Steps:

• Add 30ml of whisky to a hot saucepan and set it alight (please be careful, you don't want to set fire to the kitchen, as the flames can get very high). The purpose of lighting the whisky is to burn of the alcohol, otherwise the sauce will be too bitter.
• Add 150ml of double cream, season with salt and pepper, reduce the heat and allow the liquid to reduce to a nice thick consistency.
• Once the liquid has reduced (usually by half), take it off the heat and pour over the haggis.

WHISKEY-GLAZED HAM

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

IRISH HONEY WHISKEY SAUCE

Steps:

• 1. Place all ingredients into a large saucepan and bring to a boil.
• 2. Boil down to half, check consistency and boil down a bit more if needed.
• 3. Serve over meat, potatoes or vegetable hash.