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Fried Chicken with Kentucky Farm Honey Sauce

Serves: 4-6

Kentucky Farm Honey Sauce
1 cup honey
2 tablespoons prepared pickled horseradish, drained
Salt and freshly ground black pepper

Whisk together the honey, horseradish and salt and pepper in a bowl. Let sit for 30 minutes at room temperature before serving.

Fried Chicken
1 quart buttermilk, plus 2 cups Kosher salt
2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds), cut up into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
Peanut oil, for deep-frying

1. Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
2. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
3. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot drizzled with the ancho honey, if desired.

Glazed Ham with Mini Black Pepper Biscuits

Yields: 24

Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1-1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between

1. Preheat oven to 450 degrees F.
2. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.
3. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Maple-Apricot Glazed Ham

1 cup peach preserves
1/4 cup pure maple syrup
1 tablespoon ancho chile powder
3 tablespoons freshly squeeze orange juice
Salt and coarsely ground black pepper

Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl; season with salt and coarse pepper.

Ham
1 cooked ham, 12-15 lbs, fat trimmed
Maple-Apricot Glaze

1. Preheat oven to 325 degrees F.
2. Place the ham in a large baking dish and bake until warmed through, approximately 1 hour. During the last 10 minutes of baking, brush the entire ham with the glaze. Remove from the oven and brush with more of the glaze. Let rest 15 minutes before slicing.

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