Marinated Ham Biscuits Recipes

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
• Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.

Steps:

• Preheat oven to 450°. In a food processor, process ham until ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, onion powder, garlic powder and mustard. Cut in shortening until mixture is crumbly. Fold in ham and chives. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently 10-12 times. Roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. Bake until golden brown, 13-15 minutes. Brush with butter. Serve warm.

Steps:

• Bake the biscuits on 350°F until just very light brown. Cool. Slice biscuits in half horizontally.
• Place slice of ham and cheese on each biscuit.
• In a glass bowl melt butter in microwave. Add in mustard. You have to stir up really well to get it incorporated.
• In 2 large baking pan (15x10-inch) place enough mustard/butter mixture to barely cover the bottom of pan(should use about 4 tbsp).
• Place biscuits in pan closely together.Spoon remaining butter/mustard on top of each biscuit. Use a teaspoons at a time. Continue until all this mixture has been used.
• Cover with foil and place in refrigerator for several hours (you can do this up to 24 hours in advance).
• Bake at 350°F (uncovered) until cheese has melted. Serve.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
• To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent.
• Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar.
• Stir until brown sugar is melted into the sauce.
• Remove from heat and stir in parsley.
• Set marinade aside.
• Slice the buns in half.
• Spread bottoms of buns with a thin layer of horseradish mayonnaise.
• Fold ham slices to fit the bottom of each bun.
• Repeat with Swiss cheese slices, folding to fit buns.
• Replace bun tops.
• Place ham and cheese buns into prepared baking pans.
• Pour marinade evenly over both pans of buns.
• Cover tightly with foil. Refrigerate overnight.
• Preheat oven to 350°F
• Bake marinated buns covered for 25 minutes.
• Remove foil and bake an additional 10 minutes.
• Notes: Use pre-baked dinner rolls.
• If you make your own yeast dinner rolls, all the better.
• If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time).
• Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut.
• You can use regular mayonnaise if you need to avoid horseradish.
• For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite.
• Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results.
• Yield: 24 appetizer servings.

Steps:

• Preheat oven to 350@. Thaw rolls halfway so that you can flip them out of tray and cut in half horizontally as a whole piece, then put the bottom half back in the tin. Melt the butter and brown sugar on low heat in a saucepan until sugar melts in the butter and is caramel in color. Brush butter/sugar mix on bottom half of rolls, then tear up ham evenly among the 3 tins, put the tops back on and brush with butter/sugar mix. Heat for 15 minutes or until golden brown and cooked through. (If you are serving immediately, otherwise just cook about 10 minutes then wrap in foil and freeze in ziploc bag. If you do that, just pull out whenever you want, thaw and reheat for another 8-10 minutes at 350@) Cut into individual rolls.

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine 2 cups flour, baking soda, salt and baking powder. Mix well. Add the butter and buttermilk, and knead lightly by hand to make a cohesive dough.
• Sprinkle a work surface with flour, and turn the dough onto it. Knead with the heel of the hand about six times; do not overhandle. Roll out into a flat circle about 3/4-inch thick. Use a Champagne flute or biscuit cutter to press into 12 circles about 2 to 2 1/2 inches in diameter. If desired, reroll the scraps of dough to make into biscuits.
• Arrange the biscuits on a cookie sheet, and bake until lightly browned, 12 to 14 minutes. Remove from heat and cool slightly. To serve, split the biscuits in half and butter each cut side. Insert a slice of ham between the halves, and close. If desired, reheat in the oven for 2 to 3 minutes. Serve warm.

Steps:

• Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder, baking soda and salt; cut in cold butter until mixture resembles coarse crumbs. In a small bowl, beat cottage cheese 2 minutes. Beat in egg and milk until blended. Stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut out eight biscuits with a floured 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake 8-12 minutes or until golden brown. Split biscuits in half; spread with softened butter. Place ham on biscuit bottoms; replace tops.

Steps:

• Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.