How to Make It
Preheat oven to 500°F. Combine eggs, milk and Parmesan. Sift flour and salt then, mix the wet into dry by whisking.
Place butter in a heavy 10-inch skillet and place on stove over medium heat. Render ham until it becomes crispy, about 2 minutes. Add butter to the pan, watching for it to just begin to foam. Add the Dutch baby batter to the pan and grate the fontina on top. Add the pan to the oven and bake for 8-10 minutes, until the pancake is puffed and golden.
Remove pancake from oven and garnish with a squeeze of fresh lemon juice and grate of horseradish.