Finely chop or coarsely grind the cooked ham so it can bind into patties. Finely mince the onion and garlic and chop the parsley. If using a food processor for the ham, pulse briefly so you retain some texture — do not make a paste.

Soak breadcrumbs (panade)

In a small bowl, combine the plain breadcrumbs and milk. Stir and let sit for 2–3 minutes until the crumbs absorb the milk and become soft. This will help keep the patties moist.

Mix patty ingredients

In a medium bowl, place the chopped ham and ground pork (if using). Add the soaked breadcrumbs, egg, minced onion, minced garlic, chopped parsley, Dijon mustard, Worcestershire sauce, salt, black pepper, and smoked paprika (if using). Using clean hands or a spatula, gently combine until evenly distributed. Avoid overworking the mixture — mix just until cohesive.

Shape patties

Divide the mixture into 4 equal portions (about 3–3.5 oz / 85–100 g each). With lightly oiled hands, shape each portion into a round patty about 3 to 3.5 inches (7–9 cm) in diameter and about 1/2 inch (1.2 cm) thick. Make a slight depression in the center of each patty with your thumb to help them cook evenly and avoid doming.

Chill (optional)

For firmer patties that hold up well when cooking, place the shaped patties on a plate, cover lightly, and refrigerate for 15–30 minutes. This step is helpful if your mixture feels soft or warm.

Pan-fry the patties

Heat a large skillet over medium heat. Add the vegetable oil or butter and let it warm until shimmering (but not smoking). Add the patties to the pan in a single layer without overcrowding. Cook for 3–4 minutes on the first side until nicely browned. Carefully flip and cook 2.5–3.5 minutes on the second side until browned and cooked through. Internal temperature should reach at least 145°F (63°C) for pork mixture; if using only cooked ham, cook until heated through and browned. If patties brown too quickly, reduce the heat slightly and cover for a minute to ensure heating through.

Rest

Transfer cooked patties to a plate and let rest for 2 minutes to allow juices to redistribute.

To Serve

If serving as sandwiches, toast buns lightly in the same skillet for 30–60 seconds cut-side down until golden, then spread mayonnaise or mustard on the buns.

Assemble: place a lettuce leaf on the bottom bun, top with a ham patty, add sliced tomato, additional condiments if desired, and finish with the top bun.

Alternatively, serve patties hot with a side salad, mashed potatoes, or vegetables.