In a saucepan, combine the milk and 1 1/2 tablespoons (20 grams) of butter. Heat until the butter melts and the milk is hot but not boiling. When you see small bubbles, gradually sprinkle in the semolina flour while whisking constantly to prevent lumps. Once all the semolina is added, whisk vigorously until the mixture becomes thick and firm. Remove from heat.

Add the egg yolk, a little black pepper, some salt, and the Parmesan cheese. Mix everything together with a spoon. Add the finely chopped ham and stir. Place the mixture onto a sheet of plastic wrap and gently shape it into a log. Twist the ends to seal and let it cool. Once cooled, refrigerate for about two hours.