Green Spot Irish Whiskey – My first whisky review blog

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The first thing I want to say about this post is that it’s a day late because I didn’t schedule it. So, sorry about that. Not that it matters an awful lot, nobody was expecting this one anyhow, except for me.

The other day, I was sipping on some whisky or other and thinking, in that “anything’s possible” sort of way you really only get from a a runner’s high or drinking. Presumably, other drugs get you there too, but as these are the only two I’ve got any experience with (less so on the running lately), I’m going to stick with it. Anyhow, I was thinking “you know, I have this blog with bourbon in the title and the closest thing I have to a post on actual whisky has to do with a pair of bourbon glaze recipes buried somewhere back in the history.” This let me to the natural conclusion that “Hey! I should blog about whisky too! That’d be awesome!” My lovely, supportive wife raised her glass and said “here here, now shut the hell up so I can watch Buffy. And put some of whatever you’re having in my glass.”

Anyhow, as I set out to write a brilliant, humorous and thoroughly engaging first post on whisky, I realized not only was that not going to happen, but you can’t actually write about whisky without being pretentious. You can’t really be both pretentious and funny because then it’s even MORE pretentious and makes you feel like it’s time to put on a polo shirt and head down to the county club. Pretension just sort of goes with the territory of talking about whisky, which is a bit odd considering that the vast majority of whisky is consumed is through two ounce shots intended to bypass the whole ‘flavor’ thing and get the drinker as pissed as possible in the shortest time possible. Alternatively, the whisky is consumed with a carrier, such as cola, to mask all but the most powerful of flavors.

What’s more, and this is a good one, we once had a “bottom shelf-bourbon” tasting at our place. It was great, everyone brought one or two bottles of something cheap, only most folks brought something more mid-shelf, which includes a lot of what I’d rate ‘drink neat.’ Someone, however, slipped in a bottle of Seagram’s-7. I decided to do the tastings blind and so when the Seagram’s came out, nobody knew it had come out and I heard all kinds of stuff about the mellow nose and hints of vanilla and caramel and how damn smooth it was. Sure it beat Ezra Brooks, and Elijah Craig, but it also beat out Old-Grandad, Four-Rose, Maker’s Mark, and even a bottle of Woodford Reserve.

Needless to say, talking about nose, flavor, and finish is about as helpful in picking a whisky as looking at the label. Unfortunately, if you don’t talk about those things, all you have left is: “It didn’t burn so much and it was pretty sweet.” That’s fine, but not helpful.

In any case, I did do all the hard work of tasting a whisky for this blog (there’s even a picture) and I do want to say something about it. I apologize if it’s pretentious.

To give some history here, I got this bottle at Christmas, a friend brought it over as a gift. I’d never heard of Green Spot before then. It’s a light gold in color with a subtle nose (that is, it doesn’t singe your nose-hairs if you get in there and give a good sniff.) My first reaction was -wow, this is smooth, a bit spicy, and only has a hint of the oily conigers in the finish that you so often get in Irish Whiskys.

In reading the back of the bottle, you’re promised a nose of orchard fruits and spice, with aromatic oils, barley, and toasted oaks. The taste is described as spicy with green apple cloves and toasted oak with a finish of lingering spices and barley.

In general, I concur with the assessment on the bottle. This is a damn fine whisky. I would say that green apple and spice are the dominant flavors here, but not in the apple & cinnamon oatmeal sort of way. If you’re looking for it, the toasted oak is proud and present, but is generally out-matched by the spice and apples. I tried this one neat and wouldn’t recommend ice rocks. I feel like the flavor profile would start to break down as it’s just this side of watered down. I bet a cask-strength would be much stronger with the flavors.

My final recommendation on this one?

On a scale of mixer to neat, I put this one at neat. I’d buy again.

Bourbon glazed salmon

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Living in Alaska, one thing you tend to get your fill of is salmon. I love salmon strips, baked salmon, salmon patties, salmon burgers, (you get the picture.) However, because I’m lazy and a creature of habit and also because I think the flavor of salmon stands on its own perhaps only needing the very moderate intervention of a dash of garlic, lemon, and dill. I virtually always cook my salmon that way. Today (two weeks ago, actually. I scheduled this post – sorry it’s a thing bloggers do, I’ve got time today), I found myself obligated to cook salmon for dinner as my wife had pulled it out to use on Friday, but gave up when the kids said, we just want to potato cakes. She also handed me a recipe involving panko crumbs and stuff. I was like, ‘No, my way is better and you all like it.’ She sighed and shook her head. Okay, fine. Maybe only I like it that way, still the panko crumb thing still didn’t sit with me. Instead, I went looking for something sort of different. What I ran across was a recipe for bourbon glazed salmon. The idea was awesome, however, me being the rebel that I am, I concluded that I couldn’t possibly lift the recipe in it’s entirety. Rather, I examined it, picked it apart and constructed my own version. here it is:

What you need:

  • One Alaska salmon fillet, I used Coho, cut into single portions (like 4-6oz)
  • 1/3 Cup of bourbon
  • 4 Tbsp Teriyaki sauce
  • 2 Tbsp Soy sauce
  • Alder smoked salt
  • Garlic
  • Parsley
  • 1/8 Cup brown sugar
  • 2 Tbsp Molasses
  • Avocado oil
  • 2 medium yellow onions, diced

Directions:

Place the salmon into a baking dish and set aside. Combine the bourbon, teriyaki, brown sugar, molasses, soy, and about 2 Tbsp avocado oil in a small pot, heat until the sugar dissolves and the bourbon just starts to burn your eyes. Pour most of this over the salmon, then sprinkle with a healthy covering of alder smoked salt, garlic powder, and parsley. Allow to marinade for 1-2 hours, hold a few tablespoons of the marinade back to pour on top of the salmon during cooking.

Heat another 1-2 Tbsp. avocado oil in a large iron skillet, toss in the onions and cook until they start to become soft and translucent. Spread the onions out evenly over the skillet and place the salmon on top of the bed of onions. Pour the marinade into the skillet & over the salmon. Pour the marinade mix you held back over the salmon now as well. Cover this and let cook over med-low heat for 15 minutes (less if your fillets aren’t particularly thick. You want to turn the heat off as soon as the salmon has cooked through (it flakes easily with a fork).

Serve with wild rice, top with the onion / marinade from the bottom of the skillet.

Ginger Sesame Salad

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There are times where I find cooking an incredibly creative endeavor. Less because I’m a brilliant and bubbling with culinary innovation or anything, and more because I’m a terrible grocery shopper. I ALWAYS forget something. To be more specific, I usually forget enough to cook dinners for a full week. What’s more, I frequently find that I’ve picked up stuff that doesn’t have anything to do with the usual weekly routine of making a fast, filling, and approximately nutritious dinners. To that end, when the only salad-like vegetables you have to hand are a head of cabbage, a few orange peppers that will not last until stir-fry on Thursday, and a pack of mushrooms, salad is a pretty remote option. In any case this is pretty much the state of things in this household and creativity – or just trying random shit – becomes a full on necessity. Last week was one of those times. I had pretty much nothing to work with and a strong urge to make a dinner that wasn’t 50% Rice-o-Roni. Most of the ingredients here are things I just happen to have lying around at any give time because they’re on my mental long-term grocery list, which means I usually buy a LOT MORE than I actually need. Ever. Another bonus on this one is that it takes like 5 minutes to prepare and tastes as good as anything you’ll get in a restaurant. I also expect you can make it with half a bag of coleslaw mix a few not-so prime sugar snap peas and that zucchini you’ve been struggling to work out how to use before it goes bad.

What you need for the dressing:

  • 6 Tbsp Red wine vinegar,
  • 1/2 Tbsp GOOD balsamic vinegar – don’t skimp on this,
  • 3 Tbsp red wine,
  • 1 Tbsp Teriyaki sauce – In my opinion, this is one of the key ingredients, even though there’s not much,
  • A few drops of soy sauce (to taste, really),
  • 1 Tbsp Sesame oil,
  • 1/2 Tbsp Chili pepper sesame oil (or just regular sesame oil and mix in a few pepper flakes),
  • 1 Tsp toasted sesame seeds,
  • 1/2 Tsp ground ginger,
  • a few dashes of garlic powder (about 1/8th of a tsp), and
  • 1 Shallot, finely diced,

The salad itself:

  • 16oz small fresh button mushrooms,
  • 1-2 Cups chopped cabbage, and
  • 2 sliced large orange peppers.

Directions:

Put the cabbage and mushrooms into a container with a lid. Mix up the dressing and pour over the mushrooms and cabbage. Put the lid on the container and shake well. Put this in the fridge for a few hours, if you can spare the time, skip it otherwise. Just about the time you start cooking dinner, slice up the orange peppers and toss with the salad mix in a bowl.

That’s it. It’s easy, and absolutely delicious.

Turkey meat-loaf bites & Cranberry dipping sauce

I’m going to be perfectly honest. This is NOT what I was aiming for. A few weeks ago, I was goofing with the kids telling them what I was going to cook for dinner. The random words that fell from my lips involved turkey nuggets and cranberry dipping sauce. Naturally, I thought this was going to be a brilliant idea. So. I was wrong, but it’s okay, because the dipping sauce was pretty good and I think it’d make a damn fine spread for a turkey sandwich. I’m giving the full recipe for both here because you could probably cook the meatloaf bites as meatloaf and top it with the spread. It’s in the realm of comfort food. Someday, hopefully, I’ll give the turkey bites another go and actually get them right. In the mean-time, here is what I came up with.

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Turkey meat-loaf bites:

What you need:

  • 2 lb lean ground turkey
  • 1 tsp Garlic powder
  • 1 tsp Rosemary (crush if you can)
  • 1 tsp Sage
  • 1 tsp Thyme
  • 3 cups Panko crumbs
  • ½ C. flour
  • salt/pepper to taste
  • olive oil
  • 2 eggs

Directions:

Mix 1 ½ C. Panko crumbs with ½ C. flour with salt, pepper, a dash of garlic, and a dash of sage. This is going to be your breading. Mix the rest of the ingredients together, it should be a bit dry as if you’re going to make meatballs. Make little chicken-nugget shapes and roll in the breading, place on a well-oiled cookie sheet. Bake for 20min at 375, flip and bake for another 10 minutes.

Dipping sauce/turkey spread:

What you need:

  • 1 16 can jellied cranberry juice
  • 3 oz orange juice
  • ½ tsp Ground ginger
  • Pinch salt
  • Pinch pepper
  • pinch sage
  • Pinch orange zest

Directions:

Whisk all of the ingredients together until you have a smooth sauce, serve at room temperature.

Basil chicken stir-fry

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First appeared in the Seward Journal Newspaper 02/22/2017

If I had my way, I would literally eat every meal directly from a can.
As much as I love good food, I hate dishes. This is even more true
when I’ve spent 8 hours working, 4 hours caught in traffic, an hour
cajoling the children into finishing homework and entirely too much
time shoveling the driveway, which still has me concerned
archeologists might very well find my desiccated remains at the bottom
of a glacier in a thousand years. Rather than giving in and having
‘everything from a can’ tacos, I rely heavily on stir-fry to keep
dishes to a minimum while still providing something vaguely like a
nourishing meal. That said, I can only get away with tossing the very
nearly expired vegetables with tofu and chicken with some some
‘stir-fry sauce’ from the bottle about once every other week. In order
to combat this prohibition, which my wife assures me is, in fact,
enshrined in our wedding vows, I have to get creative with the stir
fry. It turns out that if the flavor profile is different enough, even
if the ingredients really aren’t, it doesn’t count against the
stir-fry limit. So, here was this week’s version of stir-fry.

What you need:
Main dish:

  • 2Tbsp oil
  • 2Tbsp chopped fresh basil
  • 1Tsp Rosemary
  • 1/2 Tsp Sage
  • 3 Cloves of Garlic, minced
  • 1 bunch of green onions, chopped – separate green tops from the white bottoms.
  • 1/4 Cup white wine
  • 2 Tbsp Lime juice
  • salt & pepper to taste
  • 3 Chicken breasts chopped into 1/2” – 3/4” cubes.
  • 2-3 Cups thawed or fresh broccoli florets
  • 2 small yellow squash

Rice:

  • 2 Cups jasmine rice
  • 1 Can of chicken broth
  • 1 C Water
  • 2 Tbsp fresh chopped parsley
  • 2 Tbsp Olive Oil

Directions:
Cook the rice as you normally would in a pot by bringing the rice,
chicken broth, water, and parsley to a boil. Once the rice is cooked,
add the oil, mixing it in well. You can use 1-2 Tbsp or so of butter
instead of olive oil, but we’ve got food allergies to contend with so
this is what I use, it still gave a buttery taste.

Pour a couple of tablespoons into a 14” wok and brown the chicken,
garlic and the white parts of the onion. Once the chicken is browned,
add everything else, holding back only the green parts of the onion –
add those right near the end. Cook over high heat stirring frequently.
The goal is to cook down the water. There will be a lot of water
because a lot of water will come out of the veggies. Once the
vegetables are cooked through serve over the rice.

Gender Rolls

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Before proceeding, you’re about to be treated to an angry political rant followed by a tasty recipe. Go straight to the bottom for the goodness.

Tonight on my way home from work and before the president’s speech, I heard a story that set me off. It set me off because it’s a theme that seems to be emerging from the conservative party’s newfound, and near complete, power. The story itself was someone, an unknown someone, who had put up a billboard reading something to the effect of: “Real men work hard to provide for their family and real women appreciate it.”

No. Just No.

This is the narrative of an imaginary nuclear family that is intended to normalize the notion that women should be in the home. I completely reject this idea because it’s about eliminating the choice. It’s about telling dads and men everywhere that they shouldn’t be mucking about in the kitchen because that’s woman’s work, just as much as it’s telling women they need to stay the hell out of the work force and make me a sandwich.

Every time I hear someone make a crack about the husband’s inability to do this or that domestic-thingy, it makes my blood boil. It is a fact that my wife and I spent several years living that sort of arrangement. The decision was purely economic for that moment in time. I made the most money and was on target for more rapid advancement. Even then, we simply couldn’t afford daycare on our combined wages. I mean, with just two kids we were looking at $2,000 per month (this is not hyperbole, this was the damn cost) For those into such things, that’s the entire paycheck of someone making about $16.00 an hour (do the math, you’ll see I’m within a few percent). At the time, I think she was making close to $14.00? an hour, it was good money, to be sure, but not nearly enough. Not that it was much more affordable having her stay at home. Even now, we’re still deeply entrenched in the financial morass that put us into.

At the moment, we’re both working. I do fairly well, and she’s doing incredibly well considering her long absence from a regular job, not that she didn’t work while she was out. However, we’ve still got kids to manage. To make that work, I get home early enough to get the kids, and she goes in late enough to see them to school. The basic division of labor is that she gets them up, fed, and moving and I come home and get them fed, cleaned and cajole them into doing homework. It’s a partnership and it works well enough for us.

My point here is that I do the cooking at home, the infamous shackles of all routine domestic chores (although laundry, dishes, mopping and just about anything to do with cleaning is arguably a far more soulless endeavors).

So, I leave you with three things, first: “Real couples support and appreciate each other. This is a partnership, not a feudal arrangement.”

Second, before you go saying things like: “Wife to the rescue,” when it comes to anything domestic, don’t. My wife sorted out a truly fucked up toilet this weekend while I went shopping and planned dinner.

Third, after hearing this monumentally infuriating story, and thinking the word rolls over and over, I got hungry for some comfort food, so I made dessert, adjusted to be allergy friendly, from scratch, and it was awesome.

This is my grandmother’s recipe, so bear with me on this. You need to start with some basic mix which is the following:

  • 6 C. flour
  • 1 1/2 Tsp Baking Soda
  • 1 1/2 Tsp Salt
  • 3/4 C Shortening

Mix up the basic mix with your hands so that the shortening is as evenly distributed as you can make it. Store this in the fridge and use as needed. It’s a good pastry base. If I have one criticism of this dough is that it’s not sweet so there’s a bit of a weird contrast between the dough and whatever filling you’re using. You might add a tsp or so of sugar for each cup of Basic mix used for sweet deserts to sweeten it up a bit and bring down that contrast.

Pastry:

  • 2 1/4 C. Basic Mix
  • 3/4 C. Cashew Milk
  • 3/4 Tbsp Lemon Juice

Filling:

  • 1/2 C Brown Sugar
  • 2 Tbsp Melted butter
  • 1 Tsp Cinnamon
  • Dash Cardamom
  • 1/4 C. Walnuts (grind these up to pretty fine bits)

Preheat the oven to 425F. Roll out the dough into 18″x4″ sheet and spread out the filling. Roll up and slice into pieces about 1″ thick. Put into a 9″ greased cake-tin. Bake for 12-18m or until brown.

Super awesome Steak and Potatoes

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A few years ago, which my belt insists was far too long ago, my family staged an intervention on my blood-pressure and Cholesterol. For a good long while after that, I exercised a lot and cut 90% of the red meat out of my diet. Hell, I cut out 100% of beer and even got close to being able to run a half-marathon. It was awesome. I felt good, my clothes fit nicely and I had lots of energy. Of course, what I didn’t have was much time. Fast forward to today, I killed my gym membership because I couldn’t make time to get down there and am struggling to get my ass out of the chair and, if nothing else, keep my weight from getting even worse.

The one change I made that I’m holding pretty well too is the near complete elimination of red meats and far more careful intake of unhealthy foods. I’ve been slipping on he unhealthy food front, but I’m holding firm on red-meat. Of course, this is super easy to do when I walk into the grocery store and peruse the meat section. I just can’t justify spending $20 for a meal of red meat. I mean, hell, who can afford that shit? (If you happen to be one of those people, I don’t want to hear it.)

Anyhow, when we do eat steak, I generally don’t, except for Christmas dinner, in which I eat a 4oz portion. I even get turkey burger when we grill in the summer. It’s seems pretty unfair for my family to have to adhere to the same standards of food intake because they don’t have problems with high-blood pressure. That’s sort of a ‘me’ issue. A good work around thus far that minimizes my intake of red-meat, reduces the cost of red, meat AND gets my family a tasty steak and potatoes meal, PLUS (and this is the real bonus) It’s a one pan meal ONE PAN. One pan means less dishes, which, you know, my wife gets stuck with most of the time, but you know, I’m looking out for her too.

What you need:

  • 4-8 Potatoes, depending on size. I like the smaller Yukon gold, you’ll want to use upward of 8 of them.
  • 1 – 1 ¼lb Steak chopped into cubes
  • 2 Tbsp fresh Parsley
  • ½ Large yellow onion, diced
  • ¼ tsp dill weed
  • 4Tbsp olive oil (or 2 Tbsp olive oil 2Tbsp lard)
  • 1/2Tsp Salt
  • Pepper to taste
  • 2Tsp Worcestershire sauce
  • 1/8 C. Red wine
  • 1 12-oz bottle Stout beer
  • 1 8oz package sliced mushrooms
  • Montreal steak seasoning (it’s got salt, pepper, dill seeds, and some other stuff in it.)

Directions

Rub the Montreal steak seasoning into the diced meat and brown in a well-seasoned 14” iron skillet with 2 Tbsp of olive oil or 2 Tbsp lard. Pull the meat off the skillet and set aside.

Dice the potatoes into relatively small pieces, roughly ½” or smaller. This will help them cook faster. Put them into a large covered bowl with onions, 2 tbsp oil, salt, pepper, and the dill. Mix well and put into the Iron skillet. Cook until the onions start to get a bit translucent. Add the Beer, red wine, Worcestershire sauce. Allow that to bubble off and once it’s cooking well again, add in the rest of the ingredients. Cook until the potatoes are soft, but not mushy, and the sauce has thickened into a gravy.

Pancakes and Opinions

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Somewhere earlier this year, I committed myself to writing a post a week on this site and also having guest blogs. Guess what I haven’t done? Why? No idea. None whatsoever. I write an article every week for the Seward Journal newspaper. It would literally take me an extra 2 minutes to paste it on to the website and share. Anyhow. I’m totally ready to fix that, starting TODAY! I’ll start by going back, at least as well as I can, to some of the recipes I’ve sent into the Seward Journal and to other random crap I’ve cooked up.

So, what is today’s adventure in undernourishment? How about something totally beyond mundane… Pancakes. Pancakes are easily recognized as one of the main staples in the standard dad cooking play-book. As such, we’ve all got pretty specific ideas about how to cook pancakes. There are two basic approaches, mine, and everyone else’s, which might possibly be like mine, in which case it’s correct. To start, the right way NEVER involves oil. None at all. Oil and pancakes are like oil and a grease fire. You would not add oil to a grease fire, so why would you add it to pancakes?

The best part of cooking pancakes like this is that it’s dramatically cheaper than cereal & milk. I think we’re pushing $5/box for the good stuff? Sure, you can get the cheap stuff for, um, cheaper, but the problem with that is that the cheap stuff tends to be less filling and so your children eat more, which more or less negates the cost savings. Plus, you can’t get around the volumes of milk needed to drive a cereal breakfast. If you triple this batch and refrigerate the results, it’ll keep three pre-teens fed for at least a week. Instead of spending $20 on three boxes of cereal and a gallon of milk, you’ve spent probably a total of $5 for the week.

What you need:

  • A pinch of salt, like less than 1/8th tsp.
  • 1 egg
  • Splash of vanilla extract
  • 1 C. milk
  • 1 ¼ C. unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 egg

Directions:

Mix the wet and dry ingredients separately with a whisk, then whisk them together. It’ll be a bit lumpy and that’s fine, so long as it’s not too lumpy.

Pour 1/8th-1/4 C. mix on to a hot, ungreased, non-stick grittle. I do mine at a medium-low, but it’s going to depend a lot on your stove top. Cook until the edges are dry and the bubbles on top are starting to pop, then flip. Cook for another minute or so. That’s it. You’re done. If the tops are too dark when you flip, turn the heat down, if they’re too pale, turn the heat up.

 

Poke

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For a while now, I’ve been hearing folks talk about poke (pok-ee). I had absolutely no idea what that means, and googling this particular food is not easy. Needless to say, when one of my interns said her poke is the best, and offered to share the recipe, I jumped at the opportunity. She even offered to bring some in, which she hasn’t yet done, but I expect she’ll do just that when we’re all least expecting it. Now, recipe in hand, I have a much better idea of what poke actually is. Basically, it’s raw ahi tuna in lime juice and other stuff that you serve with sticky rice, and it’s pretty damn good. Better than that though, it’s dead easy to make. When I say easy, I mean like the hardest part is cooking the rice to go with it. Since rice is my #2 specialty behind plain noodles, I totally have this one in hand. So, without further ado, here’s Zay’s most excellent spicy poke:

What you need:

  • Two tuna steaks (about a pound) – make sure these look good. you are going to be eating them raw.
  • 3 Tbsp soy sauce
  • 3 Tbsp Sesame oil
  • 2 Tbsp Sriracha
  • Lime Juice – I’m not sure how much, but you should use a fair amount.
  • 1/2 Sweet yellow onion
  • 3-4 Green onions
  • 1/2 Avocado

Directions:

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To start, cube your tuna. If you do this while they’re still a bit frozen, it’ll be much easier. Dice your onions and avocado. Put everything into an air-tight container and mix well. Set it into the fridge for one to two hours, then serve on sticky rice. If you want, you can make spicy may to serve with it (50/50 mayo and Sriracha)

The truth of the matter is that I virtually never do things as prescribed and heavily substitute, in part because I will have forgotten ingredients and in part because I want to do it my own damn way (sorry Zay!) So here is how I did it this afternoon.

  • One Tuna Steak (I got a case of the cheap-skate at the grocery store)
  • 3 Tbsp soy sauce
  • 3 Tbsp Hot Chili Sesame oil
  • 3 Tbsp Lemon/Lime juice mix
  • 2 small yellow onions
  • 3-4 Green onions
  • 1/2 Avocado

My recipe was good, and had just the right amount of heat for me. That said, I highly recommend following the directions to use half a sweet yellow onion. It was good, but I can see that this wasn’t as good as it might have been. Either way, it was totally worth doing again!

Hamming it up – Bourbon Ham Glaze

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I virtually never, ever, post twice in the same day, but as it’s Christmas and I’m spending so much time cooking, I thought I’d share what it is I’m working on. In addition to cooking a goose, which I’m not doing, we’re cooking a ham. To make life easier I usually put a spiral ham into the crock pot for a few hours. There’s really nothing to say about it recipe-wise, except for the glaze. Also largely not terribly notable for the sheer lack of complexity. It is, however, my go-to ham glaze and consists of things I almost always have hanging around the house anyhow.

Bourbon ham glaze

  • 3/4 C. Honey
  • 3/4 C. Orange marmalade
  • 1/2 C. Molassas
  • 1/2 – 3/4C. Bourbon – something cheap and strong, like Old Crow or Early Times
  • 1 Tbsp whole cloves

Heat the whole thing up in a small sauce pan then pour over the ham in the crock-pot. Using a small ladle, reapply the glaze every half-hour to hour or so. That’s it.