Bourbon Barbecue Glaze for All Meats

Whether you are using ham steaks, a spiral ham, pork chops, or even salmon, this is a great barbecue sauce that glistens with sweetness.

Grilled, baked pan-fried, or air-fried it's the perfect sweetness of sauce with a great flavor or bourbon.

This sauce is also super tasty on grilled chicken, ribs, burgers, and even hot dogs, so don't want to try this at your next outdoor grilling get-together!

It's so easy to make and the perfect addition to any party you're hosting or want a different basting sauce to cook with.

This basting sauce takes 5 minutes to make and is one of the tastiest and brings any plain piece of meat to a whole other level of yumminess.

Just scroll down to the printable recipe card and let's get cooking something different and exciting for your next holiday or barbecue.

Made in 5 Minutes The Best Whiskey Barbecue Sauce

If you are looking for the easiest marinade and glaze in the world this is it!

Honestly no matter what you put this marvelous glaze on it's delicious.

Check all our suggestions below on what you can grill, air fry, bake or pan fry for the best indoor outdoor barbecue sauce you'll ever taste.

Perfect for that next outdoor event you're hosting and the best summer barbecue sauce that's made in 5 minutes and great on everything so ditch the store-bought brands!

Meat Suggestions

1. ham steaks, spiral ham
2. pork chops, pork roast, spare ribs
3. steak, burgers
4. hotdogs
5. salmon or another seafood
6. chicken any parts
7. venison

Cooking Internal Temperature using a Meat Thermometer

• 
  Chicken breast: 165 degrees
• Chicken thigh: 165 to 175 degrees
• Stuffed chicken: 165 degrees
• Ground chicken: 170 to 175 degrees
• Chicken legs: 165 degrees
• Ham, Pork: 145 degrees
• Sausage, Hotdogs, Brats: 160 degrees
• Burgers: 145 degrees medium,160 degrees well done
• Fish (salmon): 145 degrees
• Steaks:
• Rare: 125 degrees plus 3 minutes of resting time
• Medium rare: 130 to 135 degrees
• Medium: 135 to 140 degrees
• Medium well: 140 to 150 degrees

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Cooking Methods

1. Grilling: Heat the grill spraying the grates with cooking oil. Place the meat of choice on the hot grates and refer to the cooking chart for internal temperature. Grill meats basting on both sides and turning twice.
2. Air Fry: Heat the air fryer to 375 degrees. Spray the basket and add the meat of choice refer to the cooking charts for internal temperatures. Chicken takes around 18 to 20 minutes to cooking basting and turning twice. Internal temperature should be at 165 in the thickest parts. 
3. Baked: Place the meat or seafood on an oil sprayed baking sheet in a preheated oven of 400 degrees. Baste the meat 2 times turning the meat twice. Refer to the internal temperature chart
4. Pan Fry: Add cooking spray oil to a skill or butter on medium heat. Pan-fry the meat until it reaches the correct internal temperature basting with sauce twice and flipping twice.

Bourbon Barbecue Glaze for All Meats

Yield: 12

Author: Claudia Lamascolo

A delicious bourbon glaze for ham steaks, spiral ham, or pork chops, this marinade is going to bring pork to a whole new level of fabulous flavors.

Ingredients

• 1/2 cup bourbon
• 2 cups barbecue sauce
• 2 cloves minced garlic
• 1/4 cup honey
• 1/2 tablespoon Dijon mustard

Instructions

1. Simmer all ingredients in a pan for 5 minutes whisking together.
2. Brush over ham, chicken, burgers, hotdogs, pork chops, or steaks while grilling until the glaze starts to brown and the meat is completed cooking.
3. See the Notes below for cooking methods and temperatures

Notes

Cooking Internal Temperature using a Meat Thermometer

• Chicken breast: 165 degrees
• Chicken thigh: 165 to 175 degrees
• Stuffed chicken: 165 degrees
• Ground chicken: 170 to 175 degrees
• Chicken legs: 165 degrees
• Ham, Pork: 145 degrees
• Sausage, Hotdogs, Brats: 160 degrees
• Burgers: 145 degrees medium,160 degrees well done
• Fish or other seafood (sauce is best on salmon): 145 degrees
• Steaks.Venison:
• Rare: 125 degrees plus 3 minutes of resting time
• Medium rare: 130 to 135 degrees
• Medium: 135 to 140 degrees
• Medium well: 140 to 150 degrees

Meat Suggestions

1. ham steaks, spiral ham
2. pork chops, pork roast, spare ribs
3. steak, burgers
4. hotdogs
5. salmon or another seafood
6. chicken any parts
7. venison

Cooking Methods

1. Grilling: Heat the grill spraying the grates with cooking oil. Place the meat of choice on the hot grates and refer to the cooking chart for internal temperature. Grill meats basting on both sides and turning twice.
2. Air Fry: Heat the air fryer to 375 degrees. Spray the basket and add the meat of choice refer to the cooking charts for internal temperatures. Chicken takes around 18 to 20 minutes to cooking basting and turning twice. Internal temperature should be at 165 in the thickest parts. 
3. Baked: Place the meat or seafood on an oil sprayed baking sheet in a preheated oven of 400 degrees. Baste twice turning the meat twice. Refer to the internal temperature chart
4. Pan Fry: Add cooking spray oil to a skill or butter on medium heat. Pan-fry the meat until it reaches the correct internal temperature basting with sauce twice and flipping twice.

Similar Recipes

Grilled Ham Steak with Pineapple

Easy Baked Barbecued Pork Chops

Baked or Air Fried Barbecued Chicken

Barbecued Venison Meatloaf

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