Dice the cooked ham and the mild Provolone Valpadana P.D.O. Shell the peas and blanch them in salted water for 5 minutes, drain and set aside. Pick up the flour, yeast and salt in a bowl, stir and set aside.
Beat the eggs well in another bowl, then add the milk and oil, stirring carefully.
Pour the liquid ingredients into the dry ingredients, working with a hand whisk to mix well, then incorporate the cooked ham, peas and mild Provolone Valpadana P.D.O..
Add the small leaves of 3 sprigs of thyme, mix and pour the mixture into the cavities of a 12 muffin mould covered with paper cups.
Bake at 180° about 20 minutes. Remove from the oven, remove the muffins from the mould and let them cool on a grill.