Ham Stuffed Biscuits With Mustard Butter Food

HAM AND CHEESE STUFFED BISCUITS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Open up the biscuits. Working one at a time, flatten each biscuit with your hands into dough rounds about 3 inches in diameter.
• Place 1 tablespoon diced ham in the middle of the flattened biscuit, then top with a cube of cheese. Repeat with remaining ingredients.
• Bring the edges of the biscuit dough up and over the cheese and ham forming a ball. Pinch the seams to seal. Place seam side down on the prepared baking sheet. Leave about 1-inch space between each biscuit on the pan.
• Brush the tops of the biscuit balls with butter and sprinkle with sesame seeds.
• Place in the oven and bake for 15 minutes until golden brown and slightly crisp on the outside.
• Serve warm with honey mustard. Or you can cool completely and store in an airtight container in the refrigerator. (reheating directions below)

HAM-STUFFED BISCUITS WITH MUSTARD BUTTER

Steps:

• Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.
• In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.
• On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.
• In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.

BAKED HAM AND CHEESE PARTY SANDWICHES

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.

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.

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

HAM TEA BISCUITS WITH BLACKBERRY MUSTARD OR LEMON HERB BUTTER

Steps:

• Bake the tea biscuits according to the directions on the package.
• Brown the ham in a hot skillet 1-2 minutes on each side. Cut into small pieces (about the size of the biscuits).
• Split the biscuits in half and fill with the hot ham.
• Place a small amount of either the Blackberry Mustard or Lemon-Herb Butter on top of the ham and replace the biscuit tops.
• Serve while still warm.
• Blackberry Mustard: Stir together the preserves and mustard. Yields about 2/3 cup.
• Lemon-Herb Butter: Combine all ingredients; mix well. Yields about 1/2 cup.