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For the blackberry balsamic jam, place the blackberries and Texas Olive Ranch Red Balsamic Vinegar in a Lodge 10” Steel Skillet over medium high heat and mash the blackberries. When it comes to a simmer, reduce the heat to low and let the mixture reduce until thickened, about 15-20 minutes. This will yield about one cup of jam, which is enough for four sandwiches, but you can save half for later when only cooking two.
Meanwhile, preheat the Yoder Smokers YS640s Pellet Grill to 400ºF, with the cast iron griddle installed.
Heat the thick sliced ham on the griddle, then remove.
Build the sandwiches. Spread one side of the bread with soft brie cheese, and top with black pepper. Spread the other with the blackberry balsamic jam. Place ham in the middle, then toast the sandwiches on the griddle in melted butter and olive oil. Toast to golden brown, then flip to brown the opposite side.