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Categories:
cloves Dijon mustard honey light brown muscovado sugar thyme kosher salt pimento cheese buttermilk mayonnaise red peppers cayenne powder kosher salt freshly ground black pepper all-purpose flour baking powder baking soda salt cold unsalted butter cold buttermilk heavy cream freshly ground black pepper butter
Viewed: 42 - Published at: a year agoIngredients
- 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end (about 8 pounds)
- 25 cloves
- 1/2 cup Dijon mustard
- 3 tablespoons clover honey
- 3 tablespoons light brown muscovado sugar
- 1 teaspoon finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Pimento Cheese, recipe follows
- Buttermilk Biscuits, recipe follows
- 1 1/2 pounds extra-sharp yellow Cheddar, coarsely grated
- 1 cup prepared mayonnaise
- 1 cup drained and finely diced roasted red peppers
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
- 2 tablespoons melted butter
Method
- Remove the ham from the refrigerator 2 hours before baking.
- Preheat the oven to 350 degrees F. Line a roasting pan with foil.
- Place the ham, fattier side-up, in the prepared pan.
- Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart.
- Do not score the meat itself, just the fat and any skin.
- You can score the fat to as deep as where the fat meets the meat.
- Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham.
- Place the ham in the oven.
- Cook for 30 minutes.
- Combine the mustard, honey, sugar and thyme and season with salt and pepper.
- After 30 minutes, begin basting the ham with the glaze.
- Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
- Remove the ham from the oven and let rest 15 minutes before slicing.
- Slice into paper thin slices.
- To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
- Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl.
- Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl.
- Combine until the ingredients are incorporated.
- Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
- Add the buttermilk and gently mix until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter.
- Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
- Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits.
- Press together the scraps of dough, and repeat the process.
- Place the biscuits on the prepared baking sheet.
- Brush the tops with cream and sprinkle with the black pepper.
- Bake the biscuits until lightly golden brown, 12 to 15 minutes.
- Brush the tops with the melted butter.
- Cool on a baking rack.
