Drain spinach well, pressing between paper towels; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 2 to 3 minutes or until lightly browned.
Whisk in broth and whipping cream gradually; cook over medium heat, whisking constantly, until mixture begins to boil. Reduce heat, and simmer 10 to 15 minutes or until slightly thickened. Stir in spinach, ham, and remaining ingredients; cook until thoroughly heated.
Jill Sauceman, Johnson City, Tennessee (cake layers only),