Cube ham into small 1/4 inch pieces
In a large pot, add 6 quarts of water, bring to boil - add salt to taste like the sea
Lower temperature on the water to medium high, add penne pasta, return to boil, and cook according to package directions until al dente
While pasta is cooking, melt butter in a large saucepan
Saute ham in the saucepan to warm
Add cream to saucepan, with a 1/4 cup reserved
Whisk in 1 TBS flour into the 1/4 cup reserved cream, stir into ham and cream, until thickened
While ham is sauting, place green peas into a strainer and run under warm water to thaw if frozen, drain peas well
Add peas to ham and cream
Drain pasta, reserving about 1/2 to 1 cup of pasta water
Stir pasta into ham, sauce, and peas; add a little bit of pasta water at a time if sauce is too thick. Continue to add until consistency is right for you.
Taste for salt, add more as needed
Sprinkle with a dash of nutmeg
Serve warm with grated parmesan cheese on the side