I'm sure this would have been fabulous with the heavy cream, but I opted for fat free half and half. My only complaint was that I really couldn't taste the ham in this. If I make this again, I'll definitely use Italian sausage instead.

I made this today with my boyfriend and it turned out great! We substituted half of the cream for milk because I'm too health conscious (but we didn't skimp on butter...I suppose it's a give or take situation) Instead of using spaghetti sauce, we winged it and skinned about 8-10 Italian tomatoes for the sauce, though I think it would have been better if we had pureed it before putting it in with the veggies (we put it in before the cream so that the tomatoes could settle and mash up a bit) I think next time I'll try it with just milk, less butter and probably a cup of wine and see what happens (because just the thought of all that butter and cream...yikes)

I absolutley love this recipe, it's one of my favorites! I use a package of the pre-cubed ham and extra mushrooms. Sooo yummy!

Thanks for this wonderful yummy recipe! I desperately needed something to do with my baked ham leftovers from Easter and this fit the bill perfectly! The only changes I made was to make the sauce a little less fattening by using half and half and skim milk as another reviewer suggested. I also added about 1/4 cup of Pecorino Romano cheese to the sauce! We loved it and it saved good leftovers from being thrown out!

This was very creamy and had good flavor. I did use spaghetti and canned mushrooms, also used 1/2 milk and 1/2 half and half. I used just a tad of cornstarch to thicken the sauce. Yummy ♥

I am revising my original rating of this recipe. I gave it 3 stars the first time, and I followed the directions perfectly. The quantity of spices is too much! They were overwhelming! I re-made it last week, and with the changes I made, changed my rating to 5 stars. Here's what I did differently: I only used a half teaspoon of the oregano and basil. I used fresh parsley, so keep the measure the same. I purchase Fanestil Party Ham that the butcher sliced thin for me, and I coarsely chopped it. I only used 1 cup cream. It was SO good! My company thought it tasted just like a dish served at a local Italian restaurant here in town.

This is a hearty sauce and a great way to use leftover ham. In my non-stick sauce pot, I saute the ham (2 cups diced)first to render a lot of the fat then I drain off most of the fat and saute the onions and garlic. Then I use 2 cups of Pasta sauce, 1 cup half-n half and 1 cup skim milk. Just these modifications alone will cut your calories almost in half.

I really didn't know about this recipe with the whipping cream and spaghetti sauce. The reviews were what talked me into it. Wow! This was WONDERFUL, a true keeper. I didn't make any changes except I like to cut my mushrooms in quarters/eighths for looks/texture. This is just comfort food that you will crave. I certainly did, eating it cold in the middle of the night. Big yum!

A few people have said to half the spices but I think maybe they are using "ground" basil and oregano instead of flakes. Using the dried flakes the seasoning is right on- I love, love, love this recipe!

This is a favorite in our house! The only thing I really change is I add diced chicken breast to it to....very good!

1. Ignore the recommendations of the reviews that make substitutions for the sake of putting their stamp on the recipe; this one is perfect the way it is. Why tamper with perfect? This is restaurant quality stuff. 2. The only exception to rule one is to reduce the red pepper flakes if you don't care for spicy hot. As "hot" recipes go, this one isn't all that spicy hot; just enough for an interesting little kick. 3. I used 3/4 pound of ham and cut it too thin. Cut the ham thick enough so you can sink your teeth into it a little. If not, you don't have the sense that ham is even in the dish. Bravo! This one is a winner.

Very tasty and easy to make. I had purchased sliced mushrooms, so it saved on time. I like spicy food, so this was just perfect. If you don't like food to be too spicy, I would add less crushed pepper.

This was delicious. I halfed the recipe and just sprinkled the red pepper into the sauce. (I didn't have crushed so I just used ground.) It tasted great, despite my fears of mixing spaghetti sauce and ham. This is worth making for company. Oh, and I used whole wheat spaghetti noodles instead, and it turned out great. :)

This is a fabulous pasta sauce. I cut it in half for 3 of us and there is always a bit left over. I LOVE this and make it whenever I have leftover ham.

WOW! This is a great meal! Its the perfect blend of ingredients. Weve had this meal so many times,and it never dissapoints! Weve also used bow-tie pasta when we were in a bind.

Great recipe with a few modifications. Cut the oregano, basil, and parsley in half. Add the red pepper to taste... approximately 1/2 tsp. for us. Also used fresh fettucine. Will definitely make this one again.

I actually only used the sauce part of this recipe, and used it on gnocchi, which was great! I reduced the mushrooms to 1/2 pound. It made about two servings. I couldn't find an easy recipe for rose sauce so I tried this and it turned out wonderfully.

I love this recipe as written! I've made it several times. I've tried it using half and half instead of cream, as many have suggested, and to us, it is just not nearly as good! With most recipes, I can't tell the difference, but the heavy cream is needed here in our opinion.

This was interesting. I'm glad I read the other reviews first because I cut the spices back by 1/2 and the crushed red pepper to 1/4 tsp. Seemed to taste fine with those amounts. Anymore would have been way too spicy. It's hard to gauge 6 slices of ham since they come in all different sizes. A more exact amount would have been helpful. I took another reviewer's suggestion of saving time by chopping the ham in the food processor. Made the job go quickly but the ham had the consistency of a hash, which I don't think worked well with the recipe. Also, I took another reviewer's suggestion of using 1/2 and 1/2. Since I already had the heavy cream, I used half of each, and it tasted fine. This recipe makes A LOT so I would suggest cutting it in half for a family of four. Not sure if I'll make it again.