Preheat the oven to 475 degrees.  Line a baking sheet with parchment paper or a Silpat mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Using a box grater, grate the frozen shortening into the flour mixture.

Cut the shortening into the flour with a pastry blender or two knives until you have pea-size crumbs.

Use a fork to blend in the honey, and enough milk to form a dough.  The dough should pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface.  Knead gently five or six times, just to smooth out the dough.

Use a floured rolling pin to roll the dough into a ¾-inch thickness.  Cut out 7 or 8 biscuits using a 2-inch round cookie cutter.

Place the biscuits on the baking sheet, about 1-inch apart.

Gather the dough scraps and form into a ball.  Use your hands to pat the dough to a ¾-inch thickness.  Cut the dough into biscuits and lay them on the baking sheet.

Bake in the preheated oven for 8-10 minutes or until the tops are golden brown.

Remove from the oven.

While hot, use a pastry brush to brush the tops with melted butter.

Transfer the biscuits to a wire rack to cool.

Split the biscuits in half with a fork.

Brush the insides of the biscuit lightly with melted butter.

Sandwich a couple of slices of ham inside each biscuit.

Serve at room temperature.