Smoked Ham & Cheese Puffs by Burnt Finger BBQ

Smoked Ham and Cheese Puffs might be Megan Day’s newest, favorite appetizer. You may recognize Megan Day from lots of TV appearances on notable shows like The Food Network’s BBQ Brawl and The Today Show. Wherever she goes next, she usually makes quite an impression because she knows flavor! This creamy and smoky recipe features her Burnt Finger BBQ Bacon Barbecue Rub.

Ingredients and tools for Smoked Ham & Cheese Puffs:

1 1/2 cups mild cheddar cheese, shredded
1 1/2 cups ham, diced
2 Tbsp. green onions, chopped
3 oz. cream cheese, softened
3/4 cup all purpose flour
1 Tbsp. Burnt Finger BBQ Bacon Barbecue Rub
3 eggs, room temperature and beaten
Chef knife
Cutting Board
Cheese grater
Parchment paper

Megan Day Burnt Finger BBQ of Kansas City

You can use Burnt Finger BBQ Bacon Rub, or your favorite BBQ rub made for pork when making this. The point is adding more sweet and savory flavors to this tasty appetizer.

Allow your cream cheese and eggs to come to room temperature while you prepare your ham, green onions, and grated cheese.

Create a 2-zone fire or preheat your smoker to 350 degrees F.

Fold together the cheese, ham, green onions, and cream cheese.

Season the flour with your favorite barbecue rub such as Burnt Finger BBQ Bacon Barbecue Rub.

Pour the seasoned flour over the ham and cheese mixture and stir to coat every piece.

Whisk together the room temperature eggs and stir them into the coated ham and cheese mixture. Spoon into a plastic bag and allow the mixture to rest in the refrigerator for at least 15 minutes.

Check your smoker temperature. Once it reads 350 degrees F. you’re ready to smoke the first round of puffs.

Burnt Finger BBQ Ham & Cheese Puffs in the smoker

Remember when you put your Ham & Cheese Puffs in your smoker or on your grill, keep the parchment paper away from direct flame, as it will burn and ruin the flavor of your appetizers.

Tear off a sheet of parchment paper slightly smaller than the size of the indirect surface of your grill or smoker. Do not allow paper to touch direct flames or heat.

Cut the corner of your plastic bag and squeeze out a half dollar-sized dollop of ham and cheese mixture onto the parchment paper. Fill your paper with dollops and season with more rub. Return remaining bag of mixture to the refrigerator.

Slide the parchment paper onto the indirect surface of your gill, smoker, or oven. Rotate parchment paper half way after about 10 minutes. At 20 minutes your puffs should be golden brown and ready to serve. Repeat the process for remaining mixture.

This crispy, smoky treat is a big hit when you need something quick and easy for gettogethers and parties.

BBQ Tips From Megan Day:

This recipe may be used in your oven. While they will turn golden brown they will not have a smokey flavor.
It is important to keep the mixture chilled until you are ready to dollop and smoke.
Keeping it cold will allow it to keep its shape and puff up.
If you are using a charcoal grill, create a 2-zone fire. If you are using a propane grill, turn up the heat on one side and keep the other side at a lower temperature. If you are using a pellet grill, set your temperature to 350 degrees F.
You will be smoking these on parchment paper. Please make sure the paper is over indirect heat and away from live flames.
This recipe will yield approximately 24 puffs.