Pemove the husks and silk from 4 large ears corn And cook them apron 3 minutes in a large pot of boiling, salted water.
Remove them with tongs and set them aside to cool. Reserve the boiling water and add to the pot:
1 package (12 oz.) spaghetti
Cook about 12 minutes.
Meanwhile, when the ears of corn are cool enough to handle, cut the kernels off
the cob. You should have about 3 cups of kernels. Place the cut kernels in a food
processor or blender and add:
3/4 cup heavy cream
3 tablespoons chopped parsley
1/2 tsp. dried sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Pulse three or four times to chop the corn to a coarse puree.
When the Pasta is done, drain it, reserving some of the liquid for later.
Return the Pasta to the hot pot and add:
2 tablespoons butter, cut into pieces
The corn mixture
1 cup HoneyBaked Ham, cut into julienne
Toss to mix well. If sauce seems too thick add some of the reserved pasta water.