Recipe Background
If you're tired of eating a bland, boring ham sandwich every day, we have a solution that will kick your lunch chow-down-time up quite a few notches. These Honey Ham Biscuit Sandwiches are totally packed with flavor on every layer. Complete with sweet and salty ham, sitting atop a homemade fluffy buttermilk biscuit, and drizzled with a tangy, spicy, and sweet chipotle honey mustard made from scratch, you'll never return to your mundane choice ever again! Watch your lunchtime go from zero to 60 faster than ever thanks to Honey Ham Biscuit Sandwiches. Your lunch break won't come speedy enough!
If you're tired of eating a bland, boring ham sandwich every day, we have a solution that will kick your lunch chow-down-time up quite a few notches. These Honey Ham Biscuit Sandwiches are totally packed with flavor on every layer. Complete with sweet and salty ham, sitting atop a homemade fluffy buttermilk biscuit, and drizzled with a tangy, spicy, and sweet chipotle honey mustard made from scratch, you'll never return to your mundane choice ever again! Watch your lunchtime go from zero to 60 faster than ever thanks to Honey Ham Biscuit Sandwiches. Your lunch break won't come speedy enough!
Ingredients
For the smoked ham:
- 1 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons black pepper
- 1 teaspoon cayenne
- water to taste
- 1 (12-pound) wet-cured ham
For the buttermilk biscuits:
- 2 cups all-purpose flour plus more, for dusting a work surface
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter cold, cut into small cubes
- 3/4 cup buttermilk cold
- 3 tablespoons honey
For the chipotle honey mustard:
- 2 cups honey
- 6 chipotles in adobo drained, reserving 2 tablespoons of adobo sauce
- kosher salt to taste
- black pepper to taste
- 1 cup Dijon mustard
Directions
- Preheat a smoker to 225 degrees F.
- In a small bowl, combine the brown sugar, the paprika, 2 tablespoons of the pepper, and the cayenne.
- Add enough of the water to the brown sugar mixture to make a paste.
- Rub the ham generously with the spice paste.
- Place the ham into the smoker filled with applewood chips and smoke, about 3-4 hours.
- Transfer the ham to a cutting board, tent with aluminum foil, and let it rest, about 20-30 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk 2 cups of the flour, the baking powder, the baking soda, and 1/2 teaspoon of the salt together.
- In a bowl, cut the butter cubes into the flour mixture with a pastry cutter until the mixture resembles a coarse meal.
- Chill the flour mixture in the refrigerator for 10 minutes.
- In a small bowl, whisk the buttermilk and 3 tablespoons of the honey together.
- Stir the buttermilk mixture into the flour mixture until it is just moistened.
- Turn out the biscuit dough onto a lightly floured work surface and gently knead it 3-4 times to fully combine the ingredients.
- Roll out the biscuit dough into a 9x5x1/2-inch rectangle and fold the dough into thirds. Repeat this step three more times.
- Cut out the biscuits using an up-and-down motion and place them onto a baking sheet spaced 1-inch apart.
- Bake the biscuits until they are golden-brown on top and have fully risen, about 11-15 minutes.
- Transfer the biscuits to a wire rack to cool slightly.
- Add the remaining honey, the chipotles, and 2 tablespoons of the adobo sauce to a blender and blend well.
- Season the sauce with the salt and the pepper.
- Add the Dijon to the sauce and mix to combine.
- Slice the ham into thin pieces using a slicing knife or an electric meat slicer.
- Split the warm biscuits open and spread the chipotle honey mustard over the bottom halves.
- Top the biscuit bottoms with a generous amount of the ham slices and drizzle with more of the chipotle honey mustard.
- Return the biscuit tops and serve.
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