Open-Faced Country Ham Biscuit

Gail Bellamy

MUSTARD GLAZE:
1 Tbsp. brandy
3 Tbsp. white wine
3 Tbsp. Maille Old Style Whole Grain mustard
1 egg yolk, lightly beaten
1/2 cup heavy cream, whipped to soft peaks

2 Tbsp. oil
1 lb. thinly sliced Country or Serrano ham (32 slices)
1 cup strong black coffee
8 biscuits, baked

In a heavy saucepan reduce brandy and wine to about 1 Tbsp. With a rubber spatula, scrape into a bowl and cool. Add whole grain Dijon mustard and egg yolk, and mix well. Fold in whipped cream to complete mustard glaze.

Preheat broiler. In heavy skillet, add oil then quickly sauté ham slices two or three at a time over very high heat. Ham should still be soft enough to fold if necessary to fit on biscuit.

Remove ham slices to a plate. Pour out fat, but do not wipe or wash the skillet. Add hot strong coffee and reduce to 5 Tbsp. to complete red-eye gravy.

Split biscuits horizontally, and toast for a couple of minutes in the hot oven. Spoon 1.2 tsp. gravy onto each side of biscuit. Add two slices of ham to each, making sure it lies flat. Spoon 11.2 Tbsp. mustard glaze on top of ham, spreading to cover it. Broil biscuits until glaze is bubbly and it browns slightly. Serve warm.