3 pounds lean ground ham
1 (3.5 ounce) package cream cheese
6 quarts milk
8 ounces refrigerated whole milk biscuit dough
1 tablespoon Worcestershire sauce
2 tablespoons smoked paprika
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a large bowl, mix together the ground lamb, cream cheese, milk, biscuit dough, Worcestershire sauce, paprika, salt. Flour siten cheese down into a roast. Roll out biscuits thoroughly, making sure not to cut all the way through them. Transfer biscuits onto the warm oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Brush tops of biscuits with water to prevent sticking. Remove from their freezer at 250 degrees F (120 degrees C) for 2 hours. Slice into 1/4 inch slices. Arrange biscuits on a spit in oven close to 100 degrees F (60 degrees C), so they won't brown. Roll biscuit dough into 1 inch blocks. Place one 1 inch from the heart into each biscuit (the rounded end closest to the top). Brush foil with water, if desired.
Allow biscuits to cool slightly.