Slow-cured country ham is a way of life for the people of the Great Smoky Mountains and today Kimberly learns how to make that perfect Tennessee prosciutto. Back home in her kitchen she enlists the help of her band mates, Phillip Sweet and Jimi Westbrook to make a breakfast that would cure any malaise.
Preheat oven to 375 degrees.
In a heated sauté pan melt the butter and add the olive oil. Add the onions and cook for 1 minute until translucent. Add the shredded potatoes and cook for 3 minutes. Add the red peppers and cook for 2 minutes. Add the ham and season with salt and pepper. Divide the mixture into 4 7-ounce ramekins. Crack an egg into each ramekin on top of the hash mixture and place in the oven for 20 minutes until eggs are cooked through but still runny. Season with salt and pepper.
Heat the oven to 425 degrees.
Cook bacon until crispy. Remove from pan and drain on paper-lined tray. Remove all but 1 tablespoon of bacon fat and sauté the onion until cooked and caramelized about 5 minutes. Reserve the rest of the bacon fat to use for brushing the tops of the biscuits for enhanced flavor.
In a large bowl add the flour, baking powder, 1 teaspoon of salt and paprika. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon, onions and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/2 cup measure portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
Brush some of the bacon fat on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
In a small pot combine and melt the butter, lite brown sugar and maple syrup. Heat until the sugar dissolves. Brush on ham and grill slices until charred about 1-2 minutes per side. Baste the ham with more maple syrup mixture. Spread apple butter on the halved biscuits and top with grilled ham and arugula. Top with other half of biscuit to make a sandwich. Serve with more apple butter on the side.
In a dutch oven over medium heat melt butter and add the apples. Cook the apples until slightly soft about 5 minutes. Add the cider, zest and juice of lemon, cloves, cinnamon and allspice. Bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally for about 1 1/2 hours to 2 hours until it is reduced and thickened. Mash the apples with a potato masher. Let cool before serving.