Fill a saucepan halfway with water, add the eggs, and boil over high heat for 10 minutes.

Cover and remove from heat, then allow to set for 15 minutes.

Drain the hot water, then fill with cold water, and repeat until the eggs are no longer warm.

Peel the eggs.

Slice eggs in half lengthwise, and add the cooked yolk to a small bowl. Arrange the white part of the eggs on a plate.

Mash the yolks really well with a fork, then add the mayonnaise and stir to combine.

Add the yolk mixture to a piping bag fitting with the frosting tip, and pie the mixture into the eggs.

Sprinkle a few pieces of ham and some shredded cheese onto each egg.

Cover and refrigerate for 1 hour, or until ready to serve.