Step 1

Preheat oven to 400 °F (204 °C) and grease a 9x5-inch loaf pan. Set aside.

Step 2

Pop open the refrigerated biscuits and take a paring knife and gently slice the biscuit in half, horizontally. Alternatively, I was able to just split them in half without the paring knife. Just find a seam of where it looks like two layers come together and pull apart.

Step 3

You will get 16 biscuits after you split them in half. Line them on a large cutting board or pastry board.

Step 4

Using 2 cups of the shredded colby jack cheese, sprinkle a heaping pile on top of each biscuit.

Step 5

Take the cubed pieces of ham and place them gently on top of the cheese. If they don't stay on, you can gently press the cheese and ham down on top of the biscuit to make it stay in place. It's ok if some fall off.

Step 6

Make 4 stacks of biscuits by placing 4 biscuit halves on top of each other. Place the stacks in the loaf pan and arranging it so that both ends have biscuit without filling touching the pan (basically, on the very last biscuit halve, you'll have to flip that to face the other filling half so the bare biscuit side will touch the pan).

Step 7

Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove foil, sprinkle the remaining 1 cup of cheese on top of the loaf and bake loaf for another 10 minutes.

Step 8

Let cool for 5 minutes then, to remove, use a large, flexible, flat-bottomed spatula and slide it all the way under the loaf of bread. Lift it out of the pan and place on a platter and serve hot.

Step 9

It is recommended you serve this immediately. This does not re-heat well so I'd eat this the same day.