In a pot, bring salted water to a boil, put the linguine and cook until al dente. At the same time, fry the raw ham in a little olive oil until crispy. Remove, drain on paper towels and cut into small pieces. Cook the broccoli florets in a little salted water until al dente, lift out and drain. Finely chop the garlic clove and sauté in olive oil. Dice the dried tomatoes and add to the garlic with the caper berries and olives. Add finely chopped basil and deglaze with white wine and beef broth. Simmer everything for about 4 minutes. Carefully mix in broccoli. Lift out pasta cooked al dente and drain. Mix the tomato-broccoli sauce with the noodles and season again with salt and pepper. Serve in deep plates and sprinkle with crispy prosciutto.