Smoked Ham Biscuit Sandwich

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  • Level: Advanced
  • Total: 5 hr 25 min
  • Active: 1 hr
  • Yield: 8 servings
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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
  1. For the smoked ham: Preheat a smoker to 225 degrees F.
  2. 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. 
  3. Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours.
  4. Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.)
  5. For the buttermilk biscuits: Preheat the oven to 400 degrees F.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too long¿these are best served warm! (Makes 8 biscuits.)
  11. 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. 
  12. 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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