Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain and rinse under cold water until cool.

In a separate pot, boil the eggs for 10 minutes. Transfer to an ice bath to cool, then peel and chop.

In a medium bowl, whisk the mayonnaise, mustard, relish, vinegar, sugar, salt, and pepper until smooth.

In a large bowl, combine the cooled pasta, ham, eggs, celery, red onion, and bell pepper. Pour the dressing over and fold until well coated.

Cover and refrigerate at least 1 hour. Before serving, stir, adjust seasoning, and garnish with paprika or parsley.