Dice ham into 1/8th inch cubes. Some fat in the ham makes the rolls moist. Chop up onion. Stir onion and black pepper into diced ham and set aside until dough is ready to be filled.
Mix the yeast with a teaspoon of sugar and a half cup water to start the yeast.
Combine milk with butter, salt, sugar, and warm in sauce pan until butter has melted. Remove from heat and allow liquid to cool 2-3 minutes. Slowly add half the flour to the liquid. Next Stir in one beaten egg. Add the yeast. Finally add the remaining flour. stir until chunks begin to pull away from the spoon. Dough should be moist and sticky. Set dough aside and allow to rise until double in size.
After rising, sprinkle flour over dough ball and roll out dough to 1/8 inch thickness. Cut 2-1/2 -3 inch diameter circles of dough. Spoon on 1 teaspoon ham-onion filling and fold dough over to form a crescent-shape roll. Seal the edge of the roll with a fork and then puncture the top of the rolls three times with a fork.
Place ham-filled rolls on cookie sheet and allow to rise 15-30 minutes. Beat the other egg with the cream. Lightly brush it on the tops of the rolls and then place in 350 degree oven until golden brown 15-20 minutes.
