Best Smoked Ham Biscuit Sandwich Recipes

VIRGINIA COUNTRY HAM BISCUITS

Virginia Country Ham Biscuits image

A pride of Virginia culture, these Country Ham Biscuits are a Southern tradition that have been loved for centuries!

Provided by Blair Lonergan

Time 32m

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour (such as White Lily brand)
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons salted butter (diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops)
2 tablespoons shortening (diced into small pieces and chilled (or can sub with lard))
¾ - 1 cup cold buttermilk
½ lb. country ham
Optional condiments, such as butter, mustard, honey mustard, spicy mustard, fig preserves, peach jam or pimento cheese

Steps:

Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; set aside.
In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands, as necessary, to prevent sticking. Roll or pat to ¾-inch thickness. Use a small biscuit cutter to cut out rounds (I recommend a 2-inch cutter or smaller for ham biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
Arrange biscuits (with sides touching) on the parchment-lined baking sheet or round pan. Brush the tops of the biscuits with a little bit of the melted butter. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven.
Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter, transfer to wire rack to cool slightly, and assemble sandwiches.
Once the biscuits are cool enough to handle, split each biscuit in half (don't slice the biscuits with a knife -- use the tines of a fork to poke holes around the edge and then gently pull apart).
Spread a dollop of your preferred condiment (butter, mustard, etc.) on each side of the biscuit, add a couple of thin slices of country ham, and then close the sandwich and enjoy!

Nutrition Facts : ServingSize 1 ham biscuit (assuming you make 8 total biscuits), Calories 254 kcal, Carbohydrate 26 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 640 mg, Fiber 1 g, Sugar 2 g

BUTTERMILK BISCUIT HAM SANDWICHES WITH HOMEMADE TOMATO JAM

Buttermilk Biscuit Ham Sandwiches with Homemade Tomato Jam image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

5 cups all-purpose flour, plus more for dusting
2 tablespoons plus 2 teaspoons baking powder
2 tablespoons sugar
1 tablespoon salt
1/2 cup plus 2 tablespoons vegetable shortening
8 tablespoons unsalted butter, cut into small pieces
2 cups buttermilk
Tomato Jam, recipe follows
3/4 cup grated Cheddar
1/4 pound thinly sliced cooked country ham, such as Smithfield
1/4 cup extra-virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
Leaves from 2 rosemary sprigs, finely chopped
Pinch red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.