Sandwiches made from layered buns with homemade smoked ham

Votes: 1

How to Make - Homemade Smoked Ham Sandwiches with Layered Buns

Time: 5 hours 25 minutes
Complexity: easily
Quantity: 8 sandwiches

Treat your loved ones to these unique sandwiches made with layered biscuits, house-smoked ham, and honey mustard with smoked chipotle peppers. Before smoking, the brined pork butt is rubbed with a mixture of brown sugar, paprika, black pepper, and cayenne pepper, which creates a wonderfully sweet and tangy crust. Its flavor is perfectly complemented by Dijon mustard, mixed with honey and chipotle peppers in an adobo sauce. Slice the ham very thinly and spoon generous handfuls of it, along with the sauce, onto halved biscuits. It's incredibly juicy and incredibly delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Smoked ham

1 pork ham weighing 5.5 kg in brine
1 cup brown sugar
2 tbsp paprika
2 tablespoons black pepper
1 teaspoon cayenne pepper
Special equipment: smokehouse and apple wood chips

Layered buns with sour milk

2 cups premium flour
2.5 tsp baking powder
1/4 teaspoon of baking soda
0.5 tsp salt
100 g chilled unsalted butter, cut into small cubes
3/4 cup chilled sour milk
3 tablespoons of honey

Chipotle Honey Mustard

2 tbsp. honey
5-6 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
1 cup Dijon mustard

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat smoker to 110°C.
Smoked ham:

In a bowl, combine brown sugar, paprika, black pepper, and cayenne pepper. Add a little water to form a paste. Rub the ham generously with the spice paste. Place the ham in a smoker with applewood chips. Smoke for 3-4 hours.

Remove the cooked ham to a cutting board and cover with foil. Let rest for 20-30 minutes.
Layered buns with sour milk:

Preheat oven to 200°C.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry cutter (or your hands), mix the butter cubes into the flour until the mixture resembles coarse meal. Refrigerate for 10 minutes.
Meanwhile, in a small bowl, combine the sour milk and honey. Add the liquid mixture to the flour mixture and stir just to moisten the dry mixture.
Turn the dough out onto a lightly floured work surface and gently knead 3-4 times to fully incorporate the ingredients. It's okay if the dough is a little crumbly. Form the dough into a 22 x 12.5 x 1 cm rectangle, then fold it three times, like a letter. Roll it out again and fold it three times again. Repeat this process for a total of about four times.
Cut out the cookies. Don't twist the cutter while cutting; simply press straight down. Place the cookies on a baking sheet, spacing them 2 cm apart.
Bake until golden brown and well risen, 11-15 minutes. Cool on a wire rack, but do not let cool completely: best served warm!
Chipotle Honey Mustard:

Blend the honey, chipotle pepper, and adobo sauce in a blender. Season with salt and pepper to taste. Stir in the Dijon mustard.

Once the ham has rested, slice it thinly with a sharp knife or slicer. Slice the warm buns horizontally and spread the bottom halves with honey chipotle mustard. Top with a generous portion of smoked ham (about 1 cup) and drizzle with more honey mustard. Top with the top bun halves and serve.