Best Ham Filled Biscuits With Honey Mustard Dipping Sauce Recipes

STUFFED HONEY-HAM BISCUITS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Fold each piece of cheese in half. Fold each piece of ham into fourths.
• Place 1 folded slice of cheese and 1 folded slice of ham on 1 biscuit round. Top with another biscuit round; firmly pinch edges to seal. Repeat with remaining cheese, ham and biscuits to make 8 sandwiches. Place on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle honey over biscuits. Serve immediately.

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

MUSTARD SAUCE FOR HAM

Steps:

• In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

SMOKED HAM WITH SWEET COUNTRY MUSTARD SAUCE

Steps:

• Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.

HAM-STUFFED BISCUITS WITH MUSTARD BUTTER

Steps:

• Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.
• In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.
• On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.
• In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.

HONEY-DIJON HAM

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.