That Ham from Last Christmas

Or should I say one of the hams.  I found another huge one in the root cellar.  It was kind of warm in there.  Hmmmm.  I wonder if it's still good.   

Spaghetti with Creamy Corn and Ham

From  Food and Wine

Serves 4

If you can't get good fresh corn, though, use three cups of frozen kernels, thawed, and put them directly into the food processor with the cream. Since frozen corn is parboiled, the heat of the pasta is enough to finish cooking it. (You could always used canned.) 

1. 4 large ears corn, husks and silk removed
2. 3/4 cup heavy cream
3. 3 tablespoons chopped flat-leaf parsley
4. 1/2 teaspoon salt
5. 1/4 teaspoon fresh-ground black pepper
6. 3/4 pound spaghetti
7. 1/4 pound sliced, smoked ham, cut into thin strips
8. 2 tablespoons butter, cut into pieces  

1. In a large pot of boiling, salted water, cook the ears of corn until just done, about 3 minutes. Remove the corn from the pot and save the hot water to cook the spaghetti. When the ears of corn are cool enough to handle, cut the kernels off the cob. You should have about 3 cups of kernels.
2. Put the corn in a food processor with the cream, parsley, salt, and pepper. Pulse three or four times to chop the corn to a coarse puree. (I put my in a blender for a fine puree.)  
3. Return the water to a boil. Add the spaghetti and cook until just done, about 12 minutes. Reserve about 3/4 cup of the pasta water. Drain the spaghetti and toss with 1/3 cup of the reserved pasta water, the corn mixture, the ham, and the butter. If the sauce seems too thick, add more of the reserved pasta water.

Notes Test-Kitchen Tip To cut the kernels from an ear of corn, break the ear in half with your hands, or cut it with a knife. Stand each half on end on a cutting board and, using a large knife, cut straight down the sides to remove the kernels. It's easier to cut the kernels off cooked corn than raw because the juice splatters less. 

Nutrition per serving
Calories:  686
Fat 27 g
Fiber 6 g