(Family Features) While winter brings chilly temperatures and longer nights, there’s nothing that can bring a family together like a warm meal.

In the hopes that everyone has a meal to share with loved ones, country music star Kimberly Schlapman of Little Big Town, has teamed up with Smithfield, encouraging others to lend a ham to those in need.

This winter, Schlapman is showing how easy it is to give back. Simply tweet your good deeds using the hashtag #LendAHam and Smithfield will make a protein donation to a local food bank, with the goal of donating up to one million servings.

For more information, visit www.Smithfield.com/LendAHam.

Ham and Apple Butter Biscuit Sandwich

Created by Kimberly Schlapman

Servings: 6

Ingredients

For the Cheddar Bacon Biscuits:

8          strips Smithfield Thick Cut Bacon

1          cup onion, small dice

2          cups flour

1          tablespoon baking powder

1          teaspoon salt

1          teaspoon paprika

1          cup buttermilk

1/2       cup unsalted butter, melted

1          cup Cheddar cheese, shredded

For Granny Beck’s Apple Butter:

2          tablespoons unsalted butter

3          pounds assorted apples, peeled, cored and cut into 1-inch pieces

3          cups apple cider

Zest and juice of 1 lemon

1/2       teaspoon ground cloves

1/2       teaspoon cinnamon

1/2       teaspoon allspice

For the Sandwich:

3          tablespoons butter

3          tablespoons light brown sugar

3          tablespoons maple syrup

6          slices Smithfield Hickory Smoked Spiral Sliced Ham, sliced in half

Apple butter (store bought or recipe below)

6          cheddar bacon biscuits, sliced in half (recipe below)

10        ounces arugula

Preparation

For the Cheddar Bacon Biscuits:

Preheat oven to 425°F.

Cook bacon until crispy. Remove from pan and drain on paper-lined tray. Remove all but 1 tablespoon of bacon fat and reserve.

To remaining bacon fat, add onion and sauté until caramelized, about 5 minutes.

In a large bowl combine flour, baking powder, salt and paprika. Mix to blend then make a well in the center of the bowl and add buttermilk, butter, bacon, onions and cheese. Mix gently with a wooden spoon until dough is combined. It 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 reserved bacon fat on the top of each biscuit. Bake in oven until biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

For Granny Beck’s Apple Butter:

In a dutch oven over medium heat melt butter and add apples. Cook until apples are slightly soft about 5 minutes. Add cider, lemon zest and juice, 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 mixture with a potato masher until uniform. Let cool before serving.

For the Sandwich:

Preheat grill or grill pan to medium high.

In a small pot over medium heat, melt butter, brown sugar and maple syrup until sugar dissolves. Brush mixture on ham and grill slices until charred, about 1 to 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.

Source: Smithfield Foods