For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk the flour with the baking powder and salt.
Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.
For more ingredient substitution ideas, see the article below.