Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up.  Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt.  Drizzle hollandaise over bake and sprinkle with paprika before serving.