Country Ham And Biscuit Bake Food

BAKED COUNTRY HAM

Steps:

• The afternoon before you plan to serve the ham, fill a very large kettle or pot or your sink with water. Soak ham 4 to 8 hours to lose some of the saltiness; change the water 2 or 3 times, if possible. Rinse well, and scrape off any mold or green rind.
• Wrap ham well in aluminum foil. Place on a baking sheet. At 7 p.m. the night before you plan to serve the ham, preheat the oven to 500 degrees. Place the wrapped ham in a large roasting pan filled with 1 inch of water, and bake for 30 minutes. Turn off the oven, but do not open the door. At 10 P.M., turn the oven back on to 500 degrees. Bake the ham for 15 minutes more. Turn off the oven, but do not open the door. Leave the ham in the closed oven overnight.
• Remove ham from the oven, then remove the aluminum foil. Using a very sharp knife, trim the rind and all the fat from the ham. Serve the ham warm or at room temperature; cut with a ham-slicing knife into very thin slivers.

VIRGINIA COUNTRY HAM BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; set aside.
• In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
• Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands, as necessary, to prevent sticking. Roll or pat to ¾-inch thickness. Use a small biscuit cutter to cut out rounds (I recommend a 2-inch cutter or smaller for ham biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
• Arrange biscuits (with sides touching) on the parchment-lined baking sheet or round pan. Brush the tops of the biscuits with a little bit of the melted butter. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven.
• Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter, transfer to wire rack to cool slightly, and assemble sandwiches.
• Once the biscuits are cool enough to handle, split each biscuit in half (don't slice the biscuits with a knife -- use the tines of a fork to poke holes around the edge and then gently pull apart).
• Spread a dollop of your preferred condiment (butter, mustard, etc.) on each side of the biscuit, add a couple of thin slices of country ham, and then close the sandwich and enjoy!

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

COUNTRY HAM AND BISCUIT BAKE

Steps:

• Preheat oven to 375°.
• In a medium saucepan melt margarine.
• Add onion; cook until tender.
• Blend in flour, pepper and dry mustard.
• Add milk all at once.
• Cook and stir over medium heat until thickened.
• Cook and stir 1 minute more.
• Add cheese; stir until melted.
• Stir in potato, ham and peas.
• Spoon mixture into a 10x6-inch baking dish; top with biscuits.
• Bake 30 to 35 minutes or until biscuits are golden brown.

MUSTARD GLAZED BAKED HAM AND PIMENTO CHEESE BISCUITS

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.

COUNTRY HAM ON BISCUITS

Steps:

• Heat oven to 450 degrees.
• Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
• Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
• Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
• Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

COUNTRY HAM BISCUITS

Steps:

• Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
• Cut ham into pieces to fit size of biscuits.
• Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
• Split biscuit and insert ham pieces.
• Dijon mustard may be spread inside of biscuits - optional feature.
• Enjoy!