Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with butter and set aside.
Put the butter and baking mix in the bowl of a food processor and pulse to combine. Add the cheese, buttermilk, cream and pimientos and pulse until just combined.
Using 2 spoons, drop 1/4-cup quantities of dough into the cups of the prepared muffin tin. Brush with buttermilk if desired. Bake until golden on top, 20 to 25 minutes.
Slice the biscuits in half. Spread some mustard onto the bottom half of each biscuit. Top with sliced ham and cover with the biscuit tops.
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Adapted from "Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.