GRILLED WHISKEYGLAZED CEDARPLANK SALMON

GRILLED WHISKEYGLAZED CEDARPLANK SALMON with Rose’s Sauce:

INGREDIENTS

1 (7x16) cedar plank- Soak for 2 hours or more (optional)

2/3 cup whiskey (I use Jack Daniels or C.B. Jackson Whiskey-bourbon)

Water, to cover

Spray bottle of water

FOR THE WHISKEY GLAZE: make ahead, store it in the freezer until needed.

1 teaspoon light olive oil

1/2  onion, sliced and separated (Onion powder instead)

2 cloves garlic, finely minced

1/2 cup water

1/2 cup whiskey (I use Jack Daniels or C.B. Jackson Whiskey-bourbon)

1/3 cup teriyaki sauce (green top no salt)

1/2 cup  Rose’s sauce any flavor

FOR THE SALMON:

1-1/2 pound salmon fillet

lemon pepper seasoning, lightly

INSTRUCTIONS

2 to 4 hours in advance, soak your cedar plank in the whiskey and water, placing something heavy (like a bowl) to weigh it down.

In a medium sauce pan, add the olive oil and sauté the onions and garlic, stirring often until tender. About 5 to 6 minutes.

Next add whiskey, water, teriyaki sauce and Rose’s sauce. Whisk to combine.

Heat on medium-high and bring to a low boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened.

Divide the glaze in half, reserving half of the glaze for serving.

Preheat your grill to 415°.

• Rose’s Ham Glaze

  Ingredients

  1 (10 pound) fully-cooked, bone-in ham

  1 ¼ cups packed dark brown sugar

  ⅓ cup pineapple juice

  ⅓ cup Rose’s Sauce, or more to taste

  ⅓ large orange

  2 tablespoons Dijon mustard

  ¼ teaspoon ground cloves

  1 ½ teaspoons lemon juice, or to taste (Optional)

  Directions

  Mild Tangy spicey-Glazed Ham

  Rose’s Sauce for glazed ham is perfect for holiday dinners or other special occasions. An easy, homemade glaze is brushed onto the ham during the last half hour of baking, adding incredible flavor and creating a sweet, sticky, caramelized coating your guests will love.

  Step 1

  Preheat the oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

  Step 2

  Bake ham, uncovered, in the preheated oven for 2 hours.

  Step 3

  While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup Rose’s Sauce in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.

  Step 4

  Taste glaze and adjust seasonings. Add lemon juice for more tang, or Rose’s Sauce to make it sweeter and hotter. Set aside.

  Step 5

  Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.  Save some of Rose’s sauce for dipping or for guest that want extra pour on their plates.

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