In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up.
In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky. If dough is sticky add a bit more flour and continue mixing until it comes clean from the sides of the bowl. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size in a warm place. It should take about an hour.
Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.
Roll out the dough so that it's about 14 inches by 18 inches and about 1/4 inch in thickness. On half of the dough sprinkle all the cheddar cheese. Lay the ham slices over the cheese. Fold the dough over the filling and if you want you can pinch the ends together, but not really necessary.
Cut the dough into 8 pieces. Place the pockets on the prepared baking sheet.
Brush with egg wash. Sprinkle each piece with Parmesan cheese and parsley. Let the pockets rest and rise a bit, for about half hour.
Bake in the preheated oven for about 20 to 25 minutes or until golden brown. Serve warm.
These ham and cheese pockets freeze well. Simply wrap then in aluminum foil or parchment paper then place them in large freezer bags. To reheat, pot them directly in the microwave for a minute or until heated through (aluminum foil removed).
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.