Habanero Honey Country Ham Biscuits Food

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.

HABANERO HONEY COUNTRY HAM BISCUITS

Steps:

• 1. 1. Preheat oven to 350 degrees. Place biscuits on lightly greased cookie sheet. Have sides touching each other. Cook for about 12 minutes or until golden brown. One minute before cooking is complete melt 1 tbsp butter, add paprika and italian season. Brush the tops of biscuits with the butter mixture, continue to cook the biscuits for one more minute. Remove biscuits from oven and place on a cooling rack.
• 2. Meanwhile, in a heated large skillet, add ham slices and enough water to cover ham slices. Cook at medium heat until liquid has reduced in half. This should take about 4-5 minutes. Flip ham slices half way through. After liquid had reduced, remove ham and set or warming plate.
• 3. Add chopped habanera pepper, mustard and honey to the pan sauce. Simmer on low heat for about 2 mintes. Set aside
• 4. Whisk eggs, pepper and salt. In a medium size frying pan, add 2 tbsp of butter. Let melt, then add eggs. Cook eggs about 1 minute and flip and cook for an additional minute. Remove and cut into 12 equal pieces
• 5. Slice biscuits in half. Layer equal parts of egg, honey mustard mixture, ham, honey mustard mixture and tops of biscuits.
• 6. Serve with fresh fruit and veggies.

HABANERO BOURBON GLAZED HAM

Steps:

• Combine the orange juice, lime juice, brown sugar, bourbon, maple syrup, vinegar and habanero in a large saucepot. Bring to a boil then reduce to a simmer. Simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and cool completely (the mixture will thicken as it cools). Remove the habanero and set aside until ready to use. This can be done ahead of time.
• Preheat the oven to 425 degrees F.
• Put your ham in a roasting pan and cook until gently warmed through, about 45 minutes. Then begin basting it was the glaze until it's nicely caramelized, another 20 minutes. Remove the ham, tent with foil and let rest for 10 minutes before slicing. Serve with any remaining glaze.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.