| CLOVE BISCUITS WITH BROWN SUGAR GLAZED HAM |
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By Chef Jennifer Handler (Clove Restaurant- New York, NY)Biscuits: 1-1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon sugar 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup milk Glazed Ham: 1 uncooked ham whole cloves 1 cup packed brown sugar 2 teaspoons dry mustard For biscuits, preheat oven to 375ºF. In a medium-size bowl, sift together the dry ingredients. Slowly cut the Crisco all-vegetable shortening into dry ingredients with a pastry knife. The mixture should resemble coarse meal. Slowly add milk. Dough should be moist but not wet. Lightly flour a work surface and remove dough from bowl. Knead into a ball and then roll out dough until 1/2 inch thick; do not overwork the dough. Use a biscuit cutter (or round glass) to cut out biscuits. Reroll dough and continue to cut biscuits. Bake for 15 minutes or until lightly golden. For the glazed ham, preheat the oven to 300ºF. Scrub ham under cold water with a stiff brush. Place in roasting pan with skin and fat side up. Insert meat thermometer through fat into thickest part of ham. Bake uncovered for 20 to 25 minutes per pound, until temperature reaches 160. Remove from oven and trim off rind. Score ham diagonally 1/8 inches deep to make a diamond pattern. Place cloves in the corners of each diamond. Turn oven up to 400ºF. Combine brown sugar, dry mustard, and 1/4 cup roasting juices to form paste. Brush sugar mixture on ham and place in oven until sugar forms glaze. |
