The perfect holiday dish!

1 7-9 pound smoked boneless ham
1 cup molasses
2 oranges (1 zested, both juiced)
3 tablespoons Dijon mustard (divided)
nonstick cooking spray
1 sweet potato (peeled, grated)
2 and 1/2 cups all-purpose flour (plus more for dusting)
1 tablespoon baking powder
1 and 1/2 teaspoons Kosher salt
1/2 teaspoon baking soda
1 teaspoon honey
2 tablespoons vegetable shortening
8 tablespoons unsalted butter (cold, cut into 1/2-inch cubes)
1 and 1/4 cups lowfat buttermilk (cold)
6 tablespoons unsalted butter (softened)
6 tablespoons honey
1/2 teaspoon Kosher salt

For the Christmas Ham: Preheat the oven to 325ºF.
Place ham on a rack in a roasting pan and set aside.
In a medium saucepan over medium heat, whisk together the molasses, orange zest and juice and 1 tablespoon of Dijon mustard. Allow to simmer for 5 minutes, whisking occasionally. Remove from heat and allow to cool slightly.
Brush the remaining 2 tablespoons of Dijon mustard over the ham. Pour or brush 1/7 of the glaze over the ham and place in the preheated oven, brushing with glaze every 30 minutes. Cook for about 3 hours, or until ham is warmed through and the internal temperature registers at 140ºF.
For the Biscuits: Preheat oven to 450ºF. Grease a sheet pan with nonstick cooking spay and set aside.
In a large bowl, whisk together the sweet potato, flour, baking powder, Kosher salt and baking soda. Add the honey and shortening and use your fingertips to pinch it into the flour to form small, pea-sized pieces.
Grate the butter on a box grater or use the shredder attachment on a food processor (preferred). Drop the cold butter shreds into the flour-shortening mixture and toss until all of the pieces are separated and coated.
Add the buttermilk to the flour mixture. Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 3-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 10-12 minutes.
Bake with out opening the door, until the tops are golden brown and crisp, about 16 minutes.
Transfer the pan to a wire rack and let sit for 5-10 minutes before serving the biscuits hot. Serve with honey butter and honey on the side.
For the Honey Butter: In a medium bowl, add the butter, honey and salt. Stir mixture with a rubber spatula until all ingredients are fully combined.
To Serve: Slice the ham and serve alongside flaky buttermilk biscuits spread with honey butter.
Tip: Assemble all the components into a sandwich or enjoy them all separately!