Preheat oven to 400°F. Cook grits according to package directions. Spread grits onto a cookie sheet ¼ inch thick and place into the refrigerator to cool. In the bowl of a food processor, add flour, baking powder and salt then pulse 1–2 times to combine ingredients. Add chilled lard and pulse until mixture resembles coarse cornmeal. Place mixture into a large mixing bowl and using a wooden spoon, stir in milk until well incorporated. Add cooled grits and diced ham then blend well, adding more milk if necessary to achieve smooth dough. Transfer dough to a lightly floured work surface and knead 3–4 times. Pat out ½-inch thick dough then cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds until all dough is used. Place the rounds on a baking sheet about 1 inch apart and bake in the upper third of the oven 12–15 minutes or until golden brown. Serve hot.