Heat oven to 425 F. In medium bowl, combine flour, parsley, sugar, baking powder, salt and sage; mix well. Add 1/3 cup milk and melted butter; stir with fork just until dry ingredients are moistened, adding additional milk, 1 tablespoon at a time, if necessary to form a soft dough.
On floured surface, knead dough gently until smooth ball forms. Pat dough into 3/8-inch-thick square. With knife, cut into 12 pieces; place on un-greased cookie sheet. Bake at 425 F, 8 to 14 minutes or until lightly browned.
In nonstick skillet, combine mustard, syrup and pepper. Cook and stir over medium heat until blended. Add ham; mix well to coat with mustard mixture. Cook until thoroughly heated. To serve, split hot biscuits and fill with ham mixture.
Makes 12 appetizers. Recipe by Karen Mitchell Wilcher.