It’s that time of year, folks! As the Christmas lights begin to illuminate every street, it’s time for us to tell you about a few recipes that are sure to be a hit at your dinner table on the 25th.
For starters, we found this gorgeous recipe for a whisky-glazed Christmas ham – perfect to try with our Scotch Whisky Syrup.
- 4 to 6 pound boneless fully cooked smoked ham half
- 1/3 cup light brown sugar, firmly packed
- 1 bottle of Scotch Whisky Syrup
- 1 tablespoon finely grated orange peel
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- orange slices, thinly sliced
- curly endive, for garnish
Preheat oven to 325°.
On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.
Before ham is done, simmer a mixture of the brown sugar, Scotch Whisky Syrup, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.
Serve the ham garnished with orange slices and endive, if desired.
For a lovely dessert, here is a recipe for Christmas pudding with a Scotch Whisky Butterscotch glaze.
- 110g shredded suet
- 55g self-raising flour, sifted
- 110g white breadcrumbs
- 265g demerara sugar
- 140g sultanas
- 140g raisins
- 140g currants
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 160g glace cherries
- 1 teaspoon mixed spice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 200ml Scotch Whisky Butterscotch
For the spiced whisky sauce:
To save you the trouble of making your own, use our delicious Scotch Whisky Butterscotch to drizzle over the finished product.
- In a mixing bowl, combine the suet, flour, breadcrumbs, sugar, fruit and spices and mix well. In a separate bowl combine the eggs and Scotch Whisky Butterscotch and mix well. Add the liquid to the dry ingredients and stir. Cover the bowl with a plate and leave in the fridge overnight.
- The next day, grease a 1L pudding basin and add the pudding mixture. Cover with two sheets of pleated baking parchment then cover with a sheet of tin foil and secure around the rim of the basin with kitchen string.
Place on a trivet inside a large pan over a medium heat then pour in enough water to come half way up the side of the pudding basin. Cover, then simmer for 8 hours topping up the water when necessary. Remove from the pan and serve or store.
Craving a wee spirit after your dessert? Try this dead-easy hot toddy recipe.
- 43ml of our signature Scotch Whisky Syrup
- 1/4 lemon
- 1 cup hot water
- 1 tea bag
Prep: 5 minutes
- Coat the bottom of a mug or an Irish coffee glass with Scotch Whisky Syrup.
- Add the juice of the lemon quarter.
- On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.
Have you got a fabulous Christmas recipe you’d like to share? Send it over to us and we’ll find a way to incorporate one of our delicious whisky sauces.
Have a very Merry Christmas and a Happy New Year from the Whisky Sauce Company team!