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Smoked Ham Biscuit Sandwich Recipe

Smoked Ham Biscuit Sandwich
Source: foodnetwork



  • 1 cup brown sugar
  • 2 tablespoons paprika 
  • 2 tablespoons black pepper 
  • 1 teaspoon cayenne 
  • One 12-pound wet-cured ham 
8 servings


  • Special equipment: a smoker and applwood chips
  • For the smoked ham: Preheat a smoker to 225 degrees F.
  • Combine the brown sugar, paprika, pepper and cayenne in a bowl. Add a bit of water to make a paste. Rub the ham generously with the spice paste. 
  • Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours.
  • Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.)
  • For the buttermilk biscuits: Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry cutter (you can also just use your hands), mix the butter cubes into the flour until it resembles a coarse meal. Chill in the refrigerator for 10 minutes.
  • Meanwhile, whisk together the buttermilk and honey in a small bowl. Incorporate the buttermilk mix into butter-flour mixture, stirring just until the dry ingredients are moistened.
  • Turn out the biscuit dough onto a lightly floured work surface and knead gently 3 or 4 times to fully combine the ingredients. (If the dough is a little crumbly, that's Ok.) Roll out the dough into a 9-by-5-by-1/2-inch rectangle and then fold into thirds. Roll out again and fold into thirds again. Do this about four times in all.
  • Cut out biscuits. Don't twist when cutting; rather, use an up-and-down motion. Place the biscuits on a baking sheet, spaced 1-inch apart.
  • Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too long¿these are best served warm! (Makes 8 biscuits.)
  • For the chipotle honey mustard: Blend the honey, chipotles and adobo sauce in a blender or with an immersion blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. 
  • Once the ham has rested, slice it thinly using a slicing knife or an electric meat slicer. Split open the warm biscuits and sauce the bottom halves with a spoonful of the chipotle honey mustard. Top each with a generous amount of ham (about 1 cup) and drizzle with more honey mustard. Close with the biscuit tops, and serve.



A recipe from foodnetwork

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