Scrambled Eggs with a little something extra! Don't overcook the eggs. Just draw a spatula over the mixture occasionally instead of stirring constantly. This will keep the eggs from becoming dry and crumbly.
Combine everything but the butter and ham. Stir, and mix well; set aside.
Melt the butter in a large skillet over medium heat. Add the ham, and cook for 2 minutes, stirring constantly.
Add the egg mixture to the skillet. Cook, without stirring, until the egg mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until the eggs are firm, but still moist (do not stir constantly).