Eggs Benedict with Ham and Herb Hollandaise - Hatfield

Ingredients

• 1 egg yolk
• 1 teaspoon water
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon kosher salt, plus more to taste
• 1 stick (1/2 cup / 4 oz.) unsalted butter
• 2 tablespoons finely chopped fresh herbs (I used dill and parsley here)
• 6 slices Hatfield Hardwood Smoked Ham, cut in half widthwise
• 8 poached eggs
• 4 english muffins, split and toasted