For the slow cooker.

INGREDIENTS

• 8 ounces sliced mushrooms
• 1 can (10.5 oz) condensed cream of celery soup
• 1/2 cup evaporated milk
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups Kentucky Legend Diced & Cubed Ham
• 1/4 cup white wine
• 1 small package (16 oz) spaghetti
• 2 tablespoons butter, melted
• Grated Parmesan cheese, to taste

DIRECTIONS

1. Saute mushrooms in a tablespoon of butter in a saute pan over medium heat until tender, about 4 to 5 minutes.
2. Combine all ingredients except spaghetti and butter in slow cooker; stir well. Cover and cook on low setting for 6 to 8 hours.
3. Just before ready to serve, cook spaghetti according to package directions; drain and toss with butter.
4. Stir into ham mixture in slow cooker. Sprinkle additional grated Parmesan cheese just before serving.
5. Serve ham mixture over top of spaghetti.