Leftover holiday ham? No problem! Make these delicious sweet and savory buttermilk biscuit sandwiches filled with homemade pineapple jam, leftover ham, and thinly sliced grilled pineapple.

1  fresh pineapple
1/2 cup water
1/2 cup white sugar, plus more
1/2 cup brown sugar
1 teaspoon of whole cloves
Juice of 1 lemon
Grapeseed Oil

Peel the pineapple, cut in half. Set aside one half. Cut the other half into chunks. Add to a food processor and process until some small chunks remain. You should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium heat until the pineapple is soft, about 35 minutes.

Add the sugars, clove, and lemon juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Slice the remaining pineapple into thin slices. Sprinkle with white sugar. Set a grill pan over medium high heat. Brush with grapeseed oil and grill the pineapple until well-marked and soft. Set aside.


Buttermilk Biscuits
12 ounces all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt, cut into small cubes
1 ounce unsalted cold butter, cut into small cubes
2 ounces cold shortening
1 cup cold low-fat buttermilk

Heat the oven to 450 degrees F.

Whisk together flour, baking powder, soda and salt in a large mixing bowl. Add the cold butter and shortening to the dry ingredients. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of the butter and dry ingredients and add the buttermilk. Stir with a large spoon until the dough just comes together. Knead the dough in the bowl until all the flour has been absorbed.

Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading until the dough is soft and smooth. Press the dough into a 1-inch-thick round and use a 3-inch round cutter, cut out 6-8 biscuits. Be sure to push the cutter all the way through the dough. Make your cuts as close together, then press the scraps together and punch out as many biscuits as possible.

Place the biscuits on a parchment lined sheet pan where they they just barely touch. Bake until the biscuits are tall and light browned, about 15 to 17 minutes. 


To Make the Biscuit Sandwiches:
½ pound ham, sliced thin and cut to the size of the biscuits

Split the biscuits and fill with the ham, pineapple jam, and grilled pineapple.