Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Open the biscuit tube and cut each round in quarters. Place on the prepared sheet, spacing 1 inch apart. Bake until golden brown, about 12 minutes. Meanwhile, pulse the marmalade, cranberries, and cloves in a food processor until the cranberries are chopped. Or, chop the cranberries by hand and mix with the marmalade and cloves in a small bowl. When the biscuits are cool enough to handle, but still warm, split them open and spread butter on the insides. Divide the ham among the bottom halves. Dollop the cranberry jam on top, sandwich with the top biscuit halves, and serve warm or at room temperature.