To make chutney: heat oil in skillet over medium heat. Add onion and ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes.

Add curry powder and cinnamon; cook, stirring, 30 seconds. Stir in currants and cook until slightly softened, 2 minutes.

Add water and vinegar and cook until currants plump slightly, about 3 minutes.

Stir in sugar and cook 1 minute.

Remove from heat and let cool 10 minutes. Stir in jelly, mustard and salt; refrigerate until ready to serve.

To make biscuits: Heat oven to 425° F.

In large bowl, combine flour, baking powder, pepper, baking soda and salt. Using pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk until mixture is moistened.

In bowl, knead dough 3-4 times to bring together. Press dough into disk and wrap in plastic wrap; refrigerate 20-30 minutes. On lightly floured surface, roll dough out to 1/2-inch thickness. Using 2-inch fluted biscuit cutter, start at outside edge of dough and cut out biscuits and set on baking sheet. Gently press dough scraps together and roll again to 1/2-inch thickness. Repeat to cut out 24 biscuits total. Brush tops of biscuits with egg yolk.

Bake biscuits in center of oven until puffed and tops are golden brown. Remove from oven and cool 15 minutes.

Split biscuits in half and set aside. Lay ham slices on cutting board in single layer. Using 2-inch fluted biscuit cutter, punch out 24 ham circles and place each on bottom half of biscuit. Lay cheese slices on cutting board and punch out 24 circles to place each on top of ham. Spoon chutney evenly on top of each biscuit then replace top half of each biscuit.