Smoked Ham Biscuit Sandwich

Total Time:
5 hr 55 min
50 min
50 min
4 hr 15 min

8 servings

  • Smoked Ham:
  • 1 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons black pepper
  • 1 teaspoon cayenne
  • One 12-pound wet-cured ham
  • Buttermilk Biscuits:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 3 tablespoons honey
  • Chipotle Honey Mustard:
  • 2 cups honey
  • 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
  • Kosher salt and freshly cracked black pepper
  • 1 cup Dijon mustard
  • Special equipment: a smoker and applwood chips

  • For the smoked ham: Preheat a smoker to 225 degrees F.

  • Combine the brown sugar, paprika, pepper and cayenne in a bowl. Add a bit of water to make a paste. Rub the ham generously with the spice paste.

  • Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours.

  • Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.)

  • For the buttermilk biscuits: Preheat the oven to 400 degrees F.

  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry cutter (you can also just use your hands), mix the butter cubes into the flour until it resembles a coarse meal. Chill in the refrigerator for 10 minutes.

  • Meanwhile, whisk together the buttermilk and honey in a small bowl. Incorporate the buttermilk mix into butter-flour mixture, stirring just until the dry ingredients are moistened.

  • Turn out the biscuit dough onto a lightly floured work surface and knead gently 3 or 4 times to fully combine the ingredients. (If the dough is a little crumbly, that's Ok.) Roll out the dough into a 9-by-5-by-1/2-inch rectangle and then fold into thirds. Roll out again and fold into thirds again. Do this about four times in all.

  • Cut out biscuits. Don't twist when cutting; rather, use an up-and-down motion. Place the biscuits on a baking sheet, spaced 1-inch apart.

  • Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too longthese are best served warm! (Makes 8 biscuits.)

  • For the chipotle honey mustard: Blend the honey, chipotles and adobo sauce in a blender or with an immersion blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon.

  • Once the ham has rested, slice it thinly using a slicing knife or an electric meat slicer. Split open the warm biscuits and sauce the bottom halves with a spoonful of the chipotle honey mustard. Top each with a generous amount of ham (about 1 cup) and drizzle with more honey mustard. Close with the biscuit tops, and serve.

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    This recipe is featured in:

    American Diner Revival