Ham Biscuits with Red Pepper Jelly

When I would spend the holidays with my boyfriend's family in Louisville KY,  I would fly in late on Christmas night and always arrive excited and hungry.  His sister-in-law, Beth, would have the leftovers wrapped and put away in the refrigerator, but I'd go in the kitchen and make myself a ham biscuit right away, every time.  On those nights it was an easy one:  ham with mayonnaise on a tiny beaten biscuit...heaven.

The way I make them today takes no more effort, they're so easy.  Ham...biscuit...the name says it all.  My favorite is ham and red pepper jelly...mmmmm...savory, spicy, and sweet at the same time. But the combinations are endless:  I also like ham, white cheddar, and apricot preserves,  and ham with a drizzle of hot honey.

In the South they're traditionally made with beaten biscuits (New England calls them sea biscuits)--tiny, hard, flat biscuits that are kind of like a fluffy cracker--but use whatever kind you like.  Again, it's just ham on a biscuit--you really can't screw it up :)

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 YOU WILL NEED:

leftover ham, cut off the bone

red pepper jelly (kept chilled until ready to use) or hot honey

frozen biscuits

Cook biscuits according to package directions.  When done, split biscuit and place ham on bottom half.  Then, either spread top half liberally with jelly OR drizzle ham with hot honey.   Close biscuit, and serve warm. 

baked biscuits