Thaw the puff pastry sheets and halve into squares.
Mix the chopped parsley with mustard and honey.
Spread each slice of ham with honey-mustard mixture thinly. Stack the ham slices over each other, and do not brush the top slice. Cut the entire ham tower twice longitudinally and three times transversely.
Put the pieces of ham over 3 puff pastry sheets and cut the overhanging sheets, leaving about 2 cm (approximately ¾ inch) margin. Whisk egg yolks with oil and 1 tablespoon water and brush the puff pastry margins with it. Cover with the remaining sheets of puff pastry, press firmly on the edges and trim the extra puff pastry to form parcels.
Brush the ham parcels with the egg yolk mixture and garnish top with the trimmed puff pastry dough. Brush it well with the egg yolk mixture. Sprinkle the caraway seeds, fennel seeds and sea salt over the parcels and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25 minutes until golden.