1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end (about 8 pounds)
1/2 cup Dijon mustard
3 tablespoons clover honey
3 tablespoons light brown muscovado sugar
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Pimento Cheese, recipe follows
Buttermilk Biscuits, recipe follows
1 1/2 pounds extra-sharp yellow Cheddar, coarsely grated
1 cup prepared mayonnaise
1 cup drained and finely diced roasted red peppers
1/2 teaspoon cayenne powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 tablespoons melted butter
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