1.  Sauté ham until browned and fat has rendered. Add butter, thyme, red pepper flakes, and garlic and sauté another 3 minutes until fragrant.

2.  Add flour and mix thoroughly to create a roux, careful not to burn. Add milk and whisk to combine. Add cream to desired consistency and simmer a few minutes. Taste and add seasoning accordingly, feeling free to add more milk to get desired consistency.