In a large skillet, sauté ham and onion in butter until onion is tender.
Combine soup and milk; stir into ham mixture.
Add broccoli; heat through.
Pour into an ungreased shallow 2 1/2-quart baking dish.
Combine biscuit mix and water until a soft dough forms.
On a lightly floured surface, knead dough 10 times. Roll out into a 12-inch square; sprinkle with parsley.
Roll up jellyroll-style. Cut into 12 pieces; place over the ham mixture.
Bake, uncovered, at 425 degrees F for 20-25 minutes or until biscuits are golden and ham mixture is bubbly.