Spread out the ham slices on a board and sprinkle with the paprika.
Beat the eggs with the water, salt, nutmeg and herbs until well mixed.
Melt the butter in a large pan.
Add the egg mixture and cook gently, turning and stirring frequently, until the eggs are lightly scrambled.
They should still be moist, so do not overcook.
Remove from the heat and divide the scrambled egg between the ham slices.
Roll up the ham and, if necessary, secure the rolls with wooden toothpicks.
Serve warm or cold with a mixed salad.