Country Ham With Orange Pan Sauce

By á-170456

Ingredients

• TRADITIONAL SOUTHERN BISCUITS:
• 6 country ham slices, 1/4" thick
• 1 shallot chopped
• 1/4 cup Grand Marnier
• 2 tablespoons mustard
• 1 1/2 cups chicken stock
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped chives to taste
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons butter cold
• 1/2 cup solid vegetable shortening cold
• 1 cup milk

Details

Servings 6

Preparation

Step 1

Heat a cast-iron skillet over medium-high heat. Add the ham slices and sear on both sides until golden brown, about 3 minutes per side. Remove the ham from the skillet and set aside.

To the pan drippings, add the shallots and cook until softened. Deglaze with Grand Marnier and cook until almost dry. Add the mustard and stir until well combined. Add the chicken stock and cook until slightly reduced. Season with salt and pepper, to taste, and finish with chopped chives.

Split the biscuits. Place a piece of ham on the bottom half of the biscuits. Drizzle with sauce and top with the remaining biscuit half.

For the Traditional Southern Biscuits: Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.

Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.

Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

This recipe yields 6 servings.