In a slow cooker, place cornmeal, water, milk, salt, and 4 tbsp of butter. cover and cook on low about 8 hours.

In a skillet, melt 2 tbsp of the butter over medium heat and cook ham until it begins to frizzle and brown, about 3 minutes. transfer to a paper lined plate.

Heat remaining 2 tbsp butter in the same pan over medium heat abd crack 2 of the eggs into the pan. fry eggs without flipping, until whites are set but yolks are still runny. 2-3 minutes. repeat with remaining eggs

Divide cooked polenta among 4 bowls and top each with an egg and frizzled ham.