Amana Smoked Ham In Bread Dough Recipes

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SMOKED HAM BISCUIT SANDWICH



Smoked Ham Biscuit Sandwich image

Provided by Amanda Freitag

Categories     main-dish

Time 5h25m

Yield 8 servings

Number Of Ingredients 16

1 cup brown sugar
2 tablespoons paprika
2 tablespoons black pepper
1 teaspoon cayenne
One 12-pound wet-cured ham
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
3 tablespoons honey
2 cups honey
5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Kosher salt and freshly cracked black pepper
1 cup Dijon mustard

Steps:

  • For the smoked ham: Preheat a smoker to 225 degrees F.
  • Combine the brown sugar, paprika, pepper and cayenne in a bowl. Add a bit of water to make a paste. Rub the ham generously with the spice paste.
  • Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours.
  • Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.)
  • For the buttermilk biscuits: Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry cutter (you can also just use your hands), mix the butter cubes into the flour until it resembles a coarse meal. Chill in the refrigerator for 10 minutes.
  • Meanwhile, whisk together the buttermilk and honey in a small bowl. Incorporate the buttermilk mix into butter-flour mixture, stirring just until the dry ingredients are moistened.
  • Turn out the biscuit dough onto a lightly floured work surface and knead gently 3 or 4 times to fully combine the ingredients. (If the dough is a little crumbly, that's Ok.) Roll out the dough into a 9-by-5-by-1/2-inch rectangle and then fold into thirds. Roll out again and fold into thirds again. Do this about four times in all.
  • Cut out biscuits. Don't twist when cutting; rather, use an up-and-down motion. Place the biscuits on a baking sheet, spaced 1-inch apart.
  • Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too long¿these are best served warm! (Makes 8 biscuits.)
  • For the chipotle honey mustard: Blend the honey, chipotles and adobo sauce in a blender or with an immersion blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon.
  • Once the ham has rested, slice it thinly using a slicing knife or an electric meat slicer. Split open the warm biscuits and sauce the bottom halves with a spoonful of the chipotle honey mustard. Top each with a generous amount of ham (about 1 cup) and drizzle with more honey mustard. Close with the biscuit tops, and serve.

ANADAMA BREAD



Anadama Bread image

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

Provided by Behr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 8

Number Of Ingredients 8

½ cup water
¼ cup cornmeal
2 tablespoons butter
½ cup molasses
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt

Steps:

  • Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
  • In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
  • In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 54.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 322.3 mg, Sugar 11.5 g

HAM AND CHEDDAR LOAF



Ham and Cheddar Loaf image

Impress the family by baking a Ham and Cheddar Loaf! Ham and cheese go inside bread dough for a warm, delicious Ham and Cheddar Loaf Sandwich.

Provided by My Food and Family

Categories     Bread

Time 1h5m

Yield 8 servings

Number Of Ingredients 6

1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.
  • Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam side down, on baking sheet sprayed with cooking spray. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
  • Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 3 g, Protein 15 g

AMANA SMOKED HAM IN BREAD DOUGH



Amana Smoked Ham in Bread Dough image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 2h30m

Yield 12 - 14 servings

Number Of Ingredients 4

1 recipe for white-bread dough (see note)
1 smoked boneless ham, weighing about 7 pounds
1 egg, well beaten
2 tablespoons or less whole milk

Steps:

  • Make bread dough in the usual manner. Let rise once and punch down.
  • Roll out the bread dough to make a large oval approximately 3/4-inch thick. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely. Seal the edges by painting them with a little of the beaten egg thinned with the milk. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
  • Preheat oven to 400 degrees. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees. Bake for 1 hour until bread crust is crisp and well browned.
  • Remove from oven, and let stand for approximately 15 minutes. To serve, remove the top layer of bread. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.

Nutrition Facts : @context http, Calories 1098, UnsaturatedFat 36 grams, Carbohydrate 33 grams, Fat 61 grams, Fiber 0 grams, Protein 98 grams, SaturatedFat 20 grams, Sodium 6157 milligrams, Sugar 0 grams, TransFat 0 grams

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