Sounds good, Ginger, I've never used rum with food except for dessert. Strange about that Jack Daniels - bleached from the island sun!

Ginger, that recipe sounds familiar-think it was in an Austin, TX cookbook that I was looking at the other day.
We always have rum here so might have to take a serious look at it.

I sometimes add rum when making baked beans, especially if molasses is one of the ingredients. I also make popcorn balls with rum in the glaze. This is how I use it with chicken:

HONEY CURRIED CHICKEN

4 bone-in chicken breasts or 1 cut up chicken
¼ cup melted butter or margarine
¼ cup honey
½ cup orange juice
2 Tbs. prepared mustard
½ tsp. salt
1 tsp. curry powder
2 Tbs. dark rum

Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.
Note: I use skinless bone-in breasts so I turn them over halfway through the cooking time.

Roselin, I got it out of Food for Thought but it might be the same. Ruthanna, that sounds even better than mine. Thanks for posting it. Woodie, if the rum's good enough you can sip it while you're cooking. LOL

Ginger, no problem! Ha, you know me too well, LOL. A girl's gotta sip something while she's cooking, doesn't she?