Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly. Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.
Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce.