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SANDWICH - HAM - Mustard Glazed Baked Ham, Pimento Cheese and Buttermilk Biscuits
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| Mustard Glazed Baked Ham and Pimento Cheese Biscuits Recipe courtesy Bobby Flay Yield:s: 8 servings 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end (about 8 pounds) | |
| 25 | cloves |
| 1/2 cup | Dijon mustard |
| 3 tablespoons | clover honey |
| 3 tablespoons | light brown muscovado sugar |
| 1 teaspoon | finely chopped fresh thyme |
| Kosher salt | |
| freshly ground black pepper | |
Pimento Cheese, recipe follows
Buttermilk Biscuits, recipe follows
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.
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Printed on October 8, 2011 from
http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946
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