This particular recipe is one that I make about once a year. It is an easy way to use up leftover ham. In fact, that's what I did. I made a spiral-sliced ham in December 2010 and froze the leftovers, dividing them into several portions for future meals and also for lunch-meat for my husband's sandwiches.
1 lb spaghetti
3 Tbsp butter
6 oz diced ham
1 cup milk
2/3 cup grated Parmesan
salt & pepper, to taste
1/2 Tbsp dried or 2 Tbsp fresh parsley
Cook pasta according to package directions. While the pasta is cooking, melt the butter in a large skillet; add ham. Cook for 5 minutes, stirring occasionally, until slightly browned. In a bowl, beat the eggs and milk. Reduce burner heat to low and gently stir in egg mixture. Cook, stirring constantly, until mixture begins to thicken but not scramble, about 5 minutes. Stir in grated Parmesan. Season with salt & pepper; stir in parsley. Drain the pasta thoroughly and transfer to a large bowl. Pour the sauce over pasta, then toss to combine. Serve immediately.
If freezing: I would not recommend freezing the dish after preparing it; however, you can use cooked ham that you stored in the freezer.