My Favorite Wet Mustard Rub with Bourbon


Soaked, Slathered, and Seasoned

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This concoction is a cross between a marinade and a paste. It is based loosely on a mustard paste that my Grandmother Odom would make every spring for her fresh ham. Over the years I’ve doctored it up with some of my favorite things, like bourbon and brown sugar. If I have it, I substitute bacon fat for the olive oil for a pig-on-pig treat.

NotesGood for Seasoning: Pork shoulder roast; fresh ham; chicken pieces



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesavory, sharp, spiced, sweet, tangy

Type of Dishmarinades


  • One 14-ounce jar yellow mustard
  • One 8-ounce jar whole-grain Dijon mustard
  • ½ cup packed dark brown sugar
  • 2 tablespoons peanut or olive oil
  • 2 tablespoons molasses or Steen’s cane syrup
  • ½ cup bourbon
  • 1 teaspoon kosher salt, preferably Morton


  1. In a medium bowl, mix both mustards together until they are combined; add the brown sugar, oil, molasses, bourbon, and salt. Mix well. Coat food and marinate for 2 to 4 hours in the refrigerator, turning occasionally. The rub will keep, tightly covered, in the refrigerator for up to 2 days.


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