HAM BISCUITS

 Ingredients
    2 cups all-purpose flour
    1 tablespoon double-acting baking powder
    1/2 teaspoon salt
    1 1/4 cups heavy cream--plus additional for brushing buns
    unsalted butter--softened--for spreading on the biscuits
    1/4 cup firmly packed brown sugar--to taste
    1/2 pound country ham--thinly sliced--such as Smithfield, cooked

 Directions
    In a bowl whisk together the flour, the baking powder, and the
    salt, add 1 1/4 cups of the cream, and stir the mixture until it
    just forms a dough. Gather the dough into a ball, knead it
    gently 6 times on a lightly floured surface, and roll or pat it
    out 1/2 inch thick. Cut out as many biscuits as possible with a
    2-inch round cutter dipped in flour and transfer them to an
    ungreased baking sheet. Gather the scraps, reroll the dough, and
    cut out more biscuits in the same manner. Brush the tops of the
    biscuits with the additional cream, prick them lightly with a
    fork, and bake the biscuits in the middle of a preheated 425 oven
    for 15 minutes, or until they are pale golden. Transfer the
    biscuits to a rack and let them cool. The biscuits may be made 1
    day in advance and kept in an airtight container.

    Halve the biscuits horizontally with a fork, spread each half
    with some of the butter, and sprinkle it with about 1/4 teaspoon
    of the brown sugar, or to taste. On a baking sheet broil the
    halves under a preheated broiler about 2 inches from the heat for
    45 seconds to 1 1/2 minutes, or until the sugar is melted and
    bubbling. Sandwich the ham between the biscuit halves.

          HAM FRITTERS

 Ingredients
    2/3 cup all-purpose flour
    1 teaspoon baking powder
    2 eggs -slightly beaten
    1/3 cup milk
    2 cups cooked ham -ground
    1 (8 oz) can crushed pineapple-well drained
    Vegetable oil

 Directions
    Combine flour and baking powder in a large mixing bowl. Stir in
    eggs. Gradually add milk, stirring until smooth. Stir in ham and
    pineapple. Spoon 1/4 cupfuls into small amount of hot oil; brown
    on both sides. Drain well on paper towels. Yield: 8 servings.