Split the eggs. Heat the oven to 180C. Grease four small ramekins with a little oil.
Melt the butter in a saucepan and once melted stir in the flour. Heat for about a minute and take the pan of the heat. Little by little pour in the milk while you keep stirring. once it is all in, return the pan to the fire and bring to the boil. Cook for about 1 minute or until the mixture thickens. Turn of the heat.
Stir the eggyolks in and add the cooked broccoli, the slices of ham and the grated cheese. Keep some of the cheese separate to sprinkle on top of the souffles before putting in the oven. Season as needed.
Beat the eggwhites in a grease free bowl with a little bit of salt until stiff. Carefully mix in with the other mixture.
Divide the final mixture across the four ramekins, sprinkle with the rest of the cheese and put in the oven for about 25 minutes or until golden. The souffle will rise but will sink once taken out of the oven.