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1
Preheat oven to 400.
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2
Cut ham into 1/2-inch pieces.
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3
Melt 1 tablespoon butter in a large skillet over medium heat.
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4
Add ham; saute 4 minutes or until lightly browned.
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5
Transfer ham to a small bowl; chill.
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6
Grate cheese on the large holes of a box grater and chill.
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7
Pulse 3 cups flour and 1/2 cup cubed butter in a food processor 8 times, using the metal blade.
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8
Add buttermilk; process until a dough forms.
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9
Transfer dough to a well-floured surface.
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10
Use floured hands to knead in remaining 1/2 cup flour; knead until dough is smooth and elastic (about 2 minutes).
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11
Divide dough in half.
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12
Roll each half into a (16- x 4-inch) rectangle.
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13
Cut each rectangle in half crosswise.
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14
(You should have 4 rectangles about the size of your loaf pan.)
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15
Place 1 dough rectangle in an ungreased 8 1/2- x 4 1/2-inch loaf pan, patting dough to edges of pan.
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16
Top with one-third of ham, pressing very lightly to adhere.
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17
Sprinkle with one-third of cheese.
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18
Repeat layers two more times, patting each dough layer to edges of pan.
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19
Top with remaining portion of dough.
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20
Brush with 1 tablespoon melted butter.
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21
Bake at 400 for 35 to 40 minutes or until golden brown.
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22
Cool in pan on a wire rack 25 minutes.
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23
Serve warm or at room temperature.
