{"id":13917,"date":"2016-02-02T12:11:42","date_gmt":"2016-02-02T19:11:42","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=13917"},"modified":"2016-02-02T12:11:42","modified_gmt":"2016-02-02T19:11:42","slug":"super-bowl-recipe-ham-jam-sliders-beau-macmillan","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/super-bowl-recipe-ham-jam-sliders-beau-macmillan","title":{"rendered":"Super Bowl Recipe: Ham and Jam Sliders by Beau MacMillan"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=13921\" rel=\"attachment wp-att-13921\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-13921 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/01\/20084918\/Ham-and-Jam-Sliders-super-bowl-recipe-80x53.jpg\"  alt=\"Ham-and-Jam-Sliders-super-bowl-recipe\"  width=\"640\"  height=\"427\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Ham-and-Jam-Sliders-super-bowl-recipe.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/01\/20084918\/Ham-and-Jam-Sliders-super-bowl-recipe.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/01\/20084918\/Ham-and-Jam-Sliders-super-bowl-recipe-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/01\/20084918\/Ham-and-Jam-Sliders-super-bowl-recipe-380x254.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/01\/20084918\/Ham-and-Jam-Sliders-super-bowl-recipe-80x53.jpg 80w\" ><\/a><br \/>\nForget the nachos and chicken wings. Make this year&#8217;s Super Bowl fare a bit more sophisticated with his sliders recipe by\u00a0Executive Chef Beau MacMillan from Sanctuary on Camelback Mountain in Scottsdale.<br \/>\n<strong>Ham and Jam Sliders<\/strong><br \/>\nCheddar Biscuits<br \/>\nIngredients:<br \/>\n\u2022 2 cups all-purpose flour<br \/>\n\u2022 2 tsp. baking powder<br \/>\n\u2022 1\/4 tsp. baking soda<br \/>\n\u2022 1 Tbs. freshly cracked black pepper<br \/>\n\u2022 1\/2 tsp. Kosher salt<br \/>\n\u2022 2 tsp. salt<br \/>\n\u2022 1 cup + 2 Tbs. buttermilk<br \/>\n\u2022 5 Tbs. unsalted butter, cut into \u00bc-inch cubes<br \/>\n\u2022 1 cup finely shredded cheddar cheese<br \/>\n\u2022 \u00bc cup chopped green onion, including tender green tops<br \/>\nPreparation:<br \/>\n<em>\u2022 Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.<\/em><br \/>\n<em> \u2022 Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.<\/em><br \/>\n<em> \u2022 Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.<\/em><br \/>\n<em> \u2022 With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.<\/em><br \/>\n<em> \u2022 Bake at 350\u02daF for 15 to 18 minutes, until the tops are golden brown.<\/em><br \/>\nRed Pepper Jelly<br \/>\nYields 2 1\/8 quart<br \/>\nIngredients:<br \/>\n\u2022 3 large red peppers, seeded and sliced<br \/>\n\u2022 3\/4 cups cider vinegar<br \/>\n\u2022 3 cups sugar<br \/>\n\u2022 1\/4 tsp. salt<br \/>\n\u2022 1\/2 tsp. crushed red pepper flakes<br \/>\n\u2022 1\/2 package Certo liquid pectin<br \/>\nPreparation:<br \/>\n\u2022<em> Place peppers in a food processor and process until coarsely chopped, but not pureed.<\/em><br \/>\n<em> \u2022 Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.<\/em><br \/>\n<em> \u2022 Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can &#8220;drag&#8221; a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.<\/em><br \/>\nSnake River Farms American Bone in Ham<br \/>\nIngredients:<br \/>\n\u2022 1 large Snake River Farms American Bone-in Ham<br \/>\nPreparation:<br \/>\n\u2022<em> Heat oven to 275\u02daF. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125\u02daF allow the ham to rest for 15-30 min. Keep covered with foil while resting.<\/em><br \/>\nAssembly:<br \/>\n\u2022 Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"Make this year&#8217;s Super Bowl fare a bit more sophisticated with his sliders recipe by Executive Chef Beau MacMillan from Sanctuary on Camelback Mountain in Scottsdale.\n","protected":false},"author":5,"featured_media":13921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[2787,4971,5625,6249,12802,12955,12956,13674],"class_list":{"0":"post-13917","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chef-beau-macmillan","9":"tag-featured","10":"tag-game-day-recipes","11":"tag-ham-and-jam-sliders","12":"tag-sliders-recipes","13":"tag-sophisticated-game-day-recipes","14":"tag-sophisticated-super-bowl-recipes","15":"tag-super-bowl-recipes","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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