Ham and Apple Butter Biscuit Sandwich
While winter brings chilly temperatures and longer nights, there’s nothing that can bring a family together like a warm meal.
In the hopes that everyone has a meal to share with loved ones, country music star Kimberly Schlapman of Little Big Town, has teamed up with Smithfield, encouraging others to lend a ham to those in need.
This winter, Schlapman is showing how easy it is to give back. Simply tweet your good deeds using the hashtag #LendAHam and Smithfield will make a protein donation to a local food bank, with the goal of donating up to one million servings.
For more information, visit www.Smithfield.com/LendAHam.
Ham and Apple Butter Biscuit Sandwich
Description
Created by Kimberly Schlapman
Ingredients
For the Cheddar Bacon Biscuits:
- 8 strips Smithfield Thick Cut Bacon
- 1 cup onion, small dice
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 cup Cheddar cheese, shredded
For Granny Beck’s Apple Butter:
- 2 tablespoons unsalted butter
- 3 pounds assorted apples, peeled, cored and cut into 1-inch pieces
- 3 cups apple cider
- Zest and juice of 1 lemon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
For the Sandwich:
- 3 tablespoons butter
- 3 tablespoons light brown sugar
- 3 tablespoons maple syrup
- 6 slices Smithfield Hickory Smoked Spiral Sliced Ham, sliced in half
- Apple butter (store bought or recipe below)
- 6 cheddar bacon biscuits, sliced in half (recipe below)
- 10 ounces arugula
Preparation
-
For the Cheddar Bacon Biscuits:
- Preheat oven to 425°F.
- Cook bacon until crispy. Remove from pan and drain on paper-lined tray. Remove all but 1 tablespoon of bacon fat and reserve.
- To remaining bacon fat, add onion and sauté until caramelized, about 5 minutes.
- In a large bowl combine flour, baking powder, salt and paprika. Mix to blend then make a well in the center of the bowl and add buttermilk, butter, bacon, onions and cheese. Mix gently with a wooden spoon until dough is combined. It will be wet and sticky.
- Using a 1/2 cup measure portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
- Brush some of the reserved bacon fat on the top of each biscuit. Bake in oven until biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
-
For Granny Beck’s Apple Butter:
- In a dutch oven over medium heat melt butter and add apples. Cook until apples are slightly soft about 5 minutes. Add cider, lemon zest and juice, cloves, cinnamon and allspice. Bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally for about 1 1/2 hours to 2 hours until it is reduced and thickened. Mash mixture with a potato masher until uniform. Let cool before serving.
-
For the Sandwich:
- Preheat grill or grill pan to medium high.
- In a small pot over medium heat, melt butter, brown sugar and maple syrup until sugar dissolves. Brush mixture on ham and grill slices until charred, about 1 to 2 minutes per side. Baste the ham with more maple syrup mixture.
- Spread apple butter on the halved biscuits and top with grilled ham and arugula. Top with other half of biscuit to make a sandwich. Serve with more apple butter on the side.
Serves
6
SOURCE:
Smithfield Foods