1. Preheat oven to 375° F. Spray a Bundt pan with cooking spray. Remove biscuit dough from cans. Cut each biscuit into quarters. Place pieces in a large bowl. 
2. In another bowl, combine butter, parmesan, parsley and garlic powder. Pour over the biscuit pieces. Use your hands to gently toss until well-coated. Add about 1/3 of the pieces to Bundt pan until they just cover bottom of pan. Sprinkle 1/3 of shredded cheese and 1/3 of ham over biscuit pieces. Repeat steps twice to have 3 layers of each, finishing with ham and cheese. 
3. Bake for 30 to 40 minutes or until puffed, golden-brown and cooked through. Let cool for 15 minutes. When pan is still warm, place a large serving plate on top of pan. Flip pan over to turn monkey bread out onto plate. 

Calories: 487, Fat: 28 g (15 g Saturated Fat), Cholesterol: 62 mg, Sodium: 1348 mg, Carbohydrates: 44 g, Fiber: 2 g, Protein: 15 g.