Preheat oven to 400F and grease a 9×5-inch loaf pan. Set aside.
Pop open the refrigerated biscuits and split biscuits in half, horizontally, where the two layers meet to yield 16 biscuits. If necessary, use a paring knife. Line biscuits on a large cutting or pastry board. Using 2 cups of the shredded Colby Jack cheese, sprinkle a heaping pile on top of each biscuit. Place cubed ham on top of cheese. If the ham does not stay in place, gently press the cheese and ham down on top of the biscuit.
Make 4 stacks of biscuits by placing 4 biscuit halves on top of each other. Flip the last biscuit halve to face the other filling, leaving the bare biscuit side touching the pan.
Cover with aluminum foil and bake for 30 minutes. Remove foil and sprinkle the remaining 1 cup of cheese on top of the loaf. Back uncovered for 10 minutes.
Cool for 5 minutes. Remove loaf from pan using and large, flat-bottomed spatula and slide it all the way under the loaf of bread. Place on a platter and serve immediately.
Copyright Julie Wampler, Table for Two