Mustard Glazed Baked Ham and Pimento Cheese Biscuits

This delicious baked ham is glazed with mustard, honey, and brown sugar for a sweet and savory flavor. It pairs perfectly with flaky buttermilk biscuits and creamy pimento cheese, making it a crowd-pleasing meal for any occasion!

Ingredients Needed:

• 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 and freshly ground black pepper
• Pimento Cheese
• Buttermilk Biscuits

Pimento Cheese:

• 1 1/2 pounds extra-sharp yellow Cheddar, coarsely grated
• 1 cup prepared mayonnaise
• 1 cup drained and finely diced roasted red peppers
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Buttermilk Biscuits:

• 4 cups all-purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
• 1 1/2 cups cold buttermilk
• 1/2 cup heavy cream
• 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
• 2 tablespoons melted butter

How To Make Mustard Glazed Baked Ham and Pimento Cheese Biscuits?

1. Prepare the Ham: Take the ham out of the fridge 2 hours before baking.
2. Preheat the Oven: Set the oven to 175°C and line a roasting pan with foil.
3. Score the Ham: Place the ham in the pan, fatty side up. Use a sharp knife to score a diamond pattern in the fat, about 1/4 to 1/2 inch deep, without cutting into the meat.
4. Add the Cloves: Insert a clove in the center of each diamond shape.
5. Bake the Ham: Place the ham in the oven and bake for 30 minutes.
6. Make the Glaze: In a bowl, mix Dijon mustard, honey, brown sugar, thyme, salt, and pepper.
7. Glaze the Ham: After 30 minutes, brush the ham with the glaze and continue baking for another 30 minutes (or until the internal temperature reaches 110-120°F).
8. Rest and Slice: Remove the ham from the oven and let it rest for 15 minutes before slicing thinly.
9. Make the Pimento Cheese: In a bowl, mix cheddar cheese, mayonnaise, roasted red peppers, cayenne powder, salt, and black pepper. Cover and refrigerate for at least 1 hour.
10. Make the Buttermilk Biscuits: Preheat the oven to 230°C and grease a baking sheet or line it with parchment paper.
11. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
12. Cut in the Butter: Add cold butter pieces and use your fingers or a pastry cutter to mix until the texture is crumbly.
13. Add the Buttermilk: Pour in buttermilk and gently mix until the dough forms.
14. Shape and Cut Biscuits: Place the dough on a floured surface and pat it into a 10×12-inch rectangle, about 3/4 inch thick. Cut into 2-inch squares or use a round cutter.
15. Bake the Biscuits: Place biscuits on the baking sheet, brush with cream, and sprinkle with black pepper. Bake for 12-15 minutes or until golden brown.
16. Finish the Biscuits: Brush with melted butter and let them cool on a rack.
17. Assemble the Biscuits: Slice the biscuits in half, spread pimento cheese on the bottom half, add thin slices of ham, and serve warm!

Recipe Tips:

• Use a Bone-In Ham for the Best Flavor: A bone-in ham stays juicier and has a richer taste than boneless ham. Avoid spiral-cut ham because it dries out easily when baked.
• Score the Fat Deep Enough for a Crispy Glaze: Cut the fat about 1/4 to 1/2 inch deep in a diamond pattern. This helps the glaze soak in, creating a flavorful, caramelized crust.
• Let the Pimento Cheese Rest for the Best Taste: Make the pimento cheese at least an hour ahead or the day before. This allows the flavors to blend, making it extra creamy and delicious.
• Keep Biscuit Ingredients Cold for Fluffy Results: Use very cold butter and buttermilk, and handle the dough gently. This keeps the biscuits light, flaky, and soft inside.
• Baste the Ham Every 10-15 Minutes for a Perfect Glaze: Once you start glazing, brush it on every 10-15 minutes. This builds up a sticky, flavorful crust without burning the sugar.

How To Store & Reheat Leftovers?

• Refrigerate: Let the ham, biscuits, and pimento cheese cool to room temperature. Store the ham in a sealed container for up to 4 days. Keep biscuits in a bag or container, and put the pimento cheese in a covered bowl in the fridge.
• Freeze: Wrap ham slices in foil or a freezer bag and freeze for up to 2 months. Store biscuits in an airtight container in the freezer for up to 3 months.
• Reheat: Set the air fryer to 150°C. Place ham slices in the basket and heat for 3-5 minutes. For biscuits, heat for 2-3 minutes until warm.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 980mg
• Potassium: 320mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 30g

Try More Bobby Flay Recipes:

• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Salmon with Brown Sugar and Mustard Glaze
• Pimiento Cheese-Bacon Burger