Prep time: 20 minutes for the biscuits, one hour for the ham, 10 minutes for the blackberry honey butter
Serves: makes a dozen medium-sized biscuits
For the biscuits:
- 4 cups self-rising flour
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 3 cups heavy cream
- Preheat oven to 500 degrees.
- Combine flour and sugar in a mixing bowl and stir in cream to make a wet dough.
- Turn the dough out onto a well-floured work surface and press the dough out until it’s about ½ inch thick.
- You will need to add flour to your fingers to keep them from sticking to the dough.
- Cut rounds of dough with a biscuit cutter (I used three sizes: 2 inch, 3 inch and 4 inch, so guests could choose among several different sies.) and place on a Silpat-covered baking sheet.
- Press dough scraps back together to cut more biscuits, but try not to overwork the dough, and try not to twist the cutter when pressing down on the dough – both things will make the dough tough.
- Brush tops of biscuits with melted butter. Bake for 10 minutes until golden brown.
- Brush tops of biscuits again with melted butter after taking them out of the oven, and allow to cool.
For the ham:
- 1 three-pound ham
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry (optional)
- In a baking dish, place ham cut in half and face down and pour sherry over ham, if you are using sherry.
- Sprinkle brown sugar over ham and cover with aluminum foil or pot lid.
- I prefer a sugar-cured ham, rather than a salty one, but that is a matter of personal preference.
- Bake the ham for one hour at 325 degrees.
- Allow ham to cool and slice into small pieces, trimming off any fat or gristle.
For the blackberry honey butter:
- 1 stick (4 ounces) butter
- 2 tablespoons honey
- 1 cup blackberries
- Mix butter, honey and blackberries in a food processor or blender until well-combined.
- Split biscuits and pile ham onto lower half of biscuit. Slather top of ham with blackberry honey butter, replace top of biscuit and serve.