Move oven rack to lower-third level and preheat oven to 325 degrees F.
Whisk all ingredients (except for the ham) in a mixing bowl to make glaze.
Pat ham dry with paper towel and place on roasting rack in large pan. Then brush all sides except for the bottom with 1/2 cup of the glaze.
Cover loosely with foil and bake for about 2 hours or until ham's internal temperature reads 125 to 130 degrees F.
Once ham reaches temperature, take out of the oven and remove the foil. Turn oven's heat up to 425 degrees F and brush another 6 tbsp of glaze on all sides of ham. Return to oven, brushing a second and third round of glaze every 6-7 minutes or until outside turns a rich, golden color.
Remove from oven and let ham rest for 20 minutes before eating. Enjoy!
In a large skillet or frying pan over medium heat, fry slices of ham until slightly browned on both sides, about 5 minutes.
While ham is frying, poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with slice of fried ham, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!
Cook pasta according to package instructions; drain; set aside.
While pasta is cooking, heat oil and butter in a large skillet over medium-high heat. Add ham, pepper and onion and cook 4-6 minutes, stirring occasionally, until ham is browned and vegetables are tender.
Add garlic and herbs and cook 1-2 minutes longer.
Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until liquid is reduced by half.