Heat oven to 350°F.
Heat 2 tablespoons of the butter in large skillet over medium-high heat. Add pecans; sauté 2 minutes or until lightly browned. Add scallions and ham; cook 1 minute. Lower heat to medium; stir in thyme, parsley and pepper; cook 2 to 3 minutes. Remove from heat. Stir in remaining butter until melted.
Place corn-muffin crumbs in bowl. Stir in pecan mixture, broth and egg. Spoon dressing into a 2-1/2-quart casserole dish.
Bake in 350°F oven for 30 minutes or until instant-read thermometer inserted in center registers 160°F.