Sandwiches made from layered buns with homemade smoked ham

Ingredients:

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

Preparation:

1. Preheat smoker to 110°C.
2. 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.
3. Remove the cooked ham to a cutting board and cover with foil. Let rest for 20-30 minutes.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake until golden brown and well risen, 11-15 minutes. Cool on a wire rack, but do not let cool completely: best served warm!
9. 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.