Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, salt, baking soda and chives. Using a pastry blender or your hands, cut in the lard until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Mix gently until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead about 5 times. Roll out to 1-inch thick. Cut out using a 2 1/2-inch cutter. Reroll the scraps and cut out the rest. Place on an ungreased baking sheet and bake until the biscuits are puffed and golden brown, about 20 minutes.
In a small bowl, whisk the whole grain mustard, honey and Dijon mustard until smooth.
When the biscuits are cool enough to handle, split and spread the bottoms with the honey mustard. Add the ham and the biscuit top. Serve warm or at room temperature.
Recipe courtesy of Treva Chadwell for Cooking Channel