Preheat oven to 325°F.

Place ham in ½-1” of water on bottom of baking pan; cover with lid or seal with foil.

Bake approximately 15 minutes per pound, or until internal temperature of 140°F is reached.

Let ham cool slightly before slicing.

Using a small bowl, whisk all ingredients (cranberry sauce, Dijon mustard, garlic powder and dried onions) together until well combined.

Preheat oven to 425°F.

Line a baking sheet with parchment paper; set pan aside.

Using a large bowl, add flour, sugar, salt, baking powder and baking soda; stir until well combined.

Cut butter into ½” cubes and add to the bowl with the dry ingredients. Using a pastry cutter (or two table knives) cut in butter until it’s the size of small peas.

Add buttermilk; stir until well combined. (Note: The dough should be somewhat shaggy at this point.)

Turn dough out onto a lightly floured surface. Roll dough into an 8”x8” square. Cut dough into 4 equal pieces; stack each piece on top of themselves. Roll into a rectangle again. Repeat process 2 more times.

Roll dough into an 8”x8” square (~1” thick). Using a 2½” round cookie cutter dipped in flour, press down without twisting cutter. Place biscuits 2” apart on prepared baking sheet. Reroll scraps as needed until all dough has been used.

Place pan in freezer for 15 minutes.

Whisk egg with 1 Tbsp of water; brush egg wash on top of biscuits.

Bake for 15 minutes, or until tops are golden brown in color.

Let biscuits cool for 5 minutes before splitting.

Spread ~1 Tbsp of cranberry mustard onto the bottom halves of each biscuit. Top with several slices of ham. Serve warm or at room temperature.