Sauté the ham on low heat till lightly browned. Keep aside.
Pre-heat the oven to 160°C fan forced (180°C for conventional).
Wash the grated potatoes once or twice in cold water to remove excess starch. Squeeze out the excess water in small batches and place in a bowl.
Add the ham (reserve a bit for garnish), cheese, sundried tomatoes and 1 tbsp parsley to the potatoes; season with salt and pepper. Mix well to combine.
Oil the muffin tray well (even if it is nonstick); scoop about ½ cup of the potato mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
Oven bake for about 20-25 minutes or till the top has taken a golden brown colour.
Garnish with the remaining ham and parsley; serve warm.