This recipe was entered into our recipe contest in March 2016, and thought we’d post it! Thanks to Margie Griggs Crabtree of Greensboro, NC!
Margie: Every ham biscuit I’d ever had nearly choked me to death! Then I tried making them this way, and everyone, including me loves them:
- Replace the dry biscuit with a soft party roll, they come 20 to a package.
- Have the country ham shaved
- Cut all biscuits in half as you would to add butter, then butter each biscuit liberally (this is made easier by using softened butter).
- Add ever how much ham you desire, put the top back on the biscuit and place in large pan, cover with foil and bake @350-375 degrees for 20-30 minutes
Melt in your mouth delicious! No more dry biscuit!
This is a very unique recipe that was entered into our WayCo Country Ham Recipe Contest by Carol Nall. Sounds delicious!
- 1 roll of flaky biscuits
- 1 square of Emmantaler cheese
- Grated Parmesan cheese
- 1 small onion
- A few slices of country ham, butter and small amount of sherry.
- Finely slice onion and caramelize in butter.
- When wilted and not quite brown, add the country ham, julienned into about 2 to 3 inch bits.
- Stir well until all cooks a few more minutes, turn the heat off, add about a 1/4 cup of Sherry and cover.
- Remove the flaky biscuits from the roll and on a big cutting board, “floured” with grated Parmesan cheese, roll them out with a rolling pin to make a flat crust.
- Shake grated Parm cheese on the board to keep them from sticking and on top to keep from sticking to the rolling pin. (I usually don’t use the whole roll- just go by how big you want the crust).
- Place on a non-stick cookie sheet, rolling the edges back a little all around to make a crust that will contain melted cheese.
- Take 1/2 of the Emmantaler and slice it into fine slices. Coarsely grate the other half.
- Cover what has now become something of a pizza or tarte crust with the cheese slices and grated cheese to fill in the empty spots. A few shakes of grated Parm cheese helps, too.
- Remove the onion/ham mixture and arrange on top of the cheesy crust. Bake in a 425 oven for 15 + minutes or until the cheese has melted and the crust is golden.
- Allow to cool slightly and slice into little rectangles.
Thanks Carol for the recipe!
This recipe comes to us from Anne-Marie Wright:
“I’ve fed this to folks who claim they hate quiche and by the time they are done they are begging for the recipe. I’ve had so much quiche that is way too eggy…it should be creamy. So start with a pie crust and blind bake it (google it). I make my own crust because most you buy have sugar in them, which doesn’t work with a savory dish also.”
- In a separate bowl, whisk three eggs
- 1 1/2 cup heavy cream NOT milk or half and half)
- 1/4 tsp fresh grated nutmeg
- 1/2 tsp pepper
- A dash of salt (because the ham will salt the dish)
- Pour it over the ingredients in the pie (small pieces of WayCo Country Ham; put in enough to satisfy you!), bake 350 degrees until the middle is firm-ish…still just a tad jiggly.
- Let sit for 10 minutes
Congratulations to Anna Pottle of Raleigh, NC. She is the winner of our Country Ham Recipe Contest on Facebook recently. Her recipe sounds absolutely fantastic! Here it is:
- 1 package Sister Schubert yeast rolls
- 1/4 pound shaved country ham
- 1/2 stick butter
- 3 tablespoons brown sugar
- Bake rolls according to package directions.
- Melt butter and mix with brown sugar.
- Stuff each roll with ham and return to tin pan.
- Baste top of rolls with butter and brown sugar mixture.
- Bake for another 10-15 minutes until rolls begin to brown on top.
Anna wins her choice of a fully cooked, bone-in Authentic Country Ham or Spiral Sliced Honey Ham. PLUS all of the other contestants will receive a gift pack from WayCo Hams.
The Best Country Ham & Egg Biscuits EVER!
If you’re serving breakfast for a group of folks, here’s a plan to make eight of the best country ham and egg biscuits EVER using delicious authentic Country Ham from WayCo Ham Company:
- Use an 8-pack of full sized “butter me not” biscuits. Follow the directions and bake them being sure not to overdo!
- Gather enough WayCo Country Ham country ham to make 8 biscuits. You can buy them at Harris Teeter, Piggly Wiggly in North Carolina, NC Walmarts from Greensboro to the coast, or online (CLICK HERE). , Cut the pieces a little bit larger than the biscuits, then either lightly fry or warm it up in the microwave. Don’t overdo! (Follow instructions on the package)
- Take 4-eggs, add some cream, then whisk thoroughly. Also, add some salt to make them slightly fluffy. Once that is done, using an 8-inch non-stick frying pan, get the pan up to a medium heat and then melt a generous amount of butter in it until the bottom is completely layered. Pour some of the egg mix in the pan until it gets to about 1/8” thick. Cook these eggs until they look like they’re done (not runny). Then SLIDE the egg (looks like a pancake) onto a plate and cut into sections big enough to cover a biscuit. You’ll want to repeat this process a couple of times until all your eggs are done.
- Once you have your biscuits baked, slice them in half, and then layer them with egg, country ham, and then another layer of egg.
- NOW…you should have the best country ham & egg biscuits EVER And they will taste FANTASTIC!
- 3/4 cup ground or finely chopped country ham
- 1/4 cup chopped onions 2 tablespoons butter
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- 2 cups cooked macaroni 1.4 cup seasoned stuffing mix
Directions: Lightly brown country ham and onion in butter. Stir in soup, milk, and 3/4 cup cheese. Heat until cheese melts, stir often. Blend sauce with macaroni and pour into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and crumbs. Bake in a 350 degree oven 30 minutes or until nicely browned and bubbling.