Bring water, salt, and butter to a boil in a heavy saucepan over medium heat. Add flour and stir constantly over low heat until mixture forms a ball and comes away from the side of the pan. Cool for 3 minutes off heat. Add eggs one at a time, beating with spoon until fully incorporated into the mix. Stir in ham and finely grated Balderson Double Smoked Cheddar Cheese.
Use two tablespoons (30 mL) to place walnut-sized balls of dough on parchment-lined baking sheet. Wet fingers and gently flatten tops of the gougeres. Dough may also be piped onto parchment to form 2-inch (5 cm) diameter rings.
Bake for 25 minutes. Sprinkle with the remaining coarsely grated Balderson Double Smoked Cheddar Cheese and return to oven for 5 minutes. Cover lightly with foil if they seem to be browning too quickly. Serve warm.