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Spray a deep frying pan over a medium-high heat with some cooking oil spray.
Add the ham and fry for a couple of minutes until lightly golden, remove and set aside.
Add the onion and a little more cooking oil spray and fry for a couple of minutes until softened and translucent.
Add the mushrooms and garlic and a little drop of the stock to deglaze the pan and continue to fry for a couple of minutes to just to give the mushrooms a little colour. Stir in the thyme and parsley.
Add back in the ham, orzo and stock, bring to a boil, then reduce the heat a little (liquid should still be bubbling) and continue to bubble until the stock reduces down into a loose sauce and the orzo is cooked. (approx 10 minutes, if it is taking longer your heat is too low)
Stir in the cream cheese until melted and the sauce is all creamy.
Taste and season with salt and black pepper.
Serve and enjoy
Optional: Serve with a little grated parmesan.