House Cured Ham & Biscuits Recipe

Prepare cure

In a bowl, whisk together kosher salt, brown sugar, pink curing salt, cracked black pepper, garlic powder and smoked paprika. Stir in enough water to dissolve salts and sugar (about 1 liter) to make a brine.

Place the pork in a nonreactive container or heavy-duty zip-top bag. Pour brine over pork, add thyme sprigs, making sure meat is submerged. Refrigerate for 4 to 5 days, turning daily to ensure even curing.

After curing, remove pork from brine, rinse thoroughly under cold water, and pat dry. Optional: brush surface with a little oil and roast at 275°C (135°C) until internal temperature reaches 145°F (63°C) — approximately 1 to 1.5 hours depending on size. Alternatively, simmer gently or smoke until 145°F (63°C). Cool, refrigerate, then thinly slice before serving. (Note: if pressed for time, use 300 g of pre-cooked, store-bought ham sliced thin.)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and sea salt until evenly combined.

Cut the very cold cubed butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Make a well in the center and pour in cold buttermilk. Gently fold with a spatula until a shaggy, slightly sticky dough forms; do not overmix.

Turn dough onto a lightly floured surface, fold a couple times to create layers, then pat or roll to about 1-inch (2.5 cm) thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down without twisting. Re-roll scraps and cut more biscuits.

Place biscuits on prepared sheet about 1 inch apart for slightly crisp sides. Brush tops with heavy cream. Bake 12–15 minutes until golden brown and risen. Remove and keep warm.

In a medium bowl, beat softened cream cheese until smooth. Stir in mayonnaise until combined.

Fold in grated cheddar, chopped pimentos, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust seasoning. For a smoother spread, pulse briefly in a food processor, but keep some texture. Chill until ready to assemble.

In a small bowl, beat room-temperature butter with maple syrup and salt until light and fluffy, about 1–2 minutes with a hand mixer or vigorous whisk. Transfer to a small serving dish and chill slightly to firm up if needed.

In a small saucepan over medium heat, combine blueberries, sugar and lemon juice. Cook, stirring occasionally, until berries break down and mixture thickens, 8–10 minutes. If mixture is too dry, add the teaspoon of water.

Mash slightly with a spoon or potato masher to desired chunkiness. Remove from heat and cool. Chill before serving; jam will thicken more as it cools.

If desired, split warm biscuits and toast cut faces in a skillet with 1 tbsp butter until golden, about 1–2 minutes per side.

Spread a generous spoonful of pimento cheese on the bottom half of each biscuit.

Top pimento cheese with 2–3 thin slices of house-cured ham (about 40–50 g per biscuit).

On the top half of the biscuit, spread a thin layer of maple butter, then a small dollop (about 1 tsp) of blueberry jam. The maple butter and jam provide sweet-umami contrast to the savory ham and cheese.

Close the biscuit, garnish with a sprinkle of snipped chives, and serve immediately.