Let’s break down the “Intensity” score. The effort here is primarily in the technique. Making the biscuits requires a gentle hand and cold ingredients to ensure they are tender and flaky. Overworking the dough is the most common pitfall. The ham part is mostly hands-off. Overall, it’s a manageable project for a home cook looking to create something impressive.
Ingredients
- 3.5 lbs fully cooked bone-in or boneless ham, cut into 8 thick slices
- 1 cup brown sugar, packed
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon ground cloves (optional)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, very cold and cut into small cubes
- 1/2 cup cold buttermilk (plus 2-3 tablespoons more if the dough is dry)
- 1 tablespoon honey
- 2 tablespoons salted butter, melted (for brushing the tops of the biscuits)
Instructions
- In a medium bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, honey, and ground cloves (if using).
- Place the ham slices in a large, deep skillet or a Dutch oven. Pour the glaze over the ham, ensuring each slice is well-coated. Let it sit for about 10 minutes at room temperature to allow the flavors to begin melding.
- Preheat your oven to 450°F (230°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Using a pastry blender or two forks, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.
- In a small bowl or measuring cup, combine the cold buttermilk and honey.
- Create a well in the center of the flour mixture. Pour the buttermilk-honey mixture into the well. Use a fork to stir until the dough just comes together. Do not overmix! It’s okay if there are a few dry spots.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick.
- Using a floured biscuit cutter (or a glass), cut out your biscuits. Press straight down—do not twist the cutter, as this seals the edges and prevents them from rising.
- Gently re-roll the scraps and cut out more biscuits.
- Place the biscuits on the prepared baking sheet, ensuring they are touching for softer, taller biscuits.
- Bake for 12-15 minutes, or until the tops are a beautiful golden brown.
- Immediately brush the hot biscuits with the melted salted butter. Set aside to cool slightly.
- While your biscuits are baking, place the skillet with the glazed ham over medium heat. You’ll hear it start to sizzle.
- Reduce the heat to low and allow the ham to simmer gently in the glaze for 20-25 minutes, flipping the slices halfway through.
- The glaze will thicken and turn into a luscious, sticky coating. You want the ham to be heated through and wonderfully fragrant.
- Split one of the warm, buttery biscuits. Place a slice of the warm, glazed ham on the bottom half.
- For an extra Southern touch, you can add a dollop of your favorite mustard or a sweet pickle slice.
- Add the top half of the biscuit and serve immediately.
Notes
Storage: The biscuits are best enjoyed fresh. However, you can store leftover biscuits in an airtight container at room temperature for up to 2 days. The ham can be refrigerated separately in an airtight container for up to 4 days. Make-Ahead: The biscuits can be shaped and frozen on a baking sheet. Once frozen, transfer them to a freezer bag. You can bake them straight from the freezer, adding a few extra minutes to the baking time. Reheating: The best way to revive these biscuits is to wrap them in foil and reheat them in a 350°F oven for 5-10 minutes. The ham can be reheated on the stovetop with a splash of water or apple juice to refresh the glaze. Nutrition Information: Serving Size: 1 Sandwich (1 biscuit + 1 slice of glazed ham). Calories: 485 kcal. Total Fat: 18g. Saturated Fat: 9g. Cholesterol: 82mg. Sodium: 1050mg. Total Carbohydrates: 62g. Dietary Fiber: 2g. Sugars: 17g. Protein: 28g.
