2 tablespoons butter
1 (3 pound) loaf Cajun ham, cut in 1/2 inch slices
3 ounces fresh mushrooms, sliced
4 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) can cream-style corn
1/2 cup chopped onion
1 1/2 cups shredded Swiss cheese
2 tablespoons chopped fresh parsley
Place butter in medium saucepan or skillet over medium low heat. Cook ham slices in butter, stirring occasionally, until browned; drain ham slices. Stir in mushrooms, garlic, salt, pepper, cream-style corn, onion, Swiss cheese, parsley and celery. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 1 hour.
Remove ham slices from pan. Slice ham slices into 15 slices. Heat butter in skillet over medium heat.
Stir ham slices into heated skillet. Cook over medium heat until lightly browned. Remove ham slices from skillet and place in bowl with cream mixture. Return to a boil. Boil for 2 to 3 minutes, stirring constantly.
Stir ham mixture into Cajun ham mixture. Bring to a boil. Boil for 1 minute, stirring constantly. Remove all but 1 tablespoon of soup from pan. Stir into ham mixture. Heat through.