Skillet Pasta with Ham and Peas

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3 tablespoons unsalted butter

4 small leeks (white and light green parts only), thinly sliced

2 tablespoons fresh thyme

Kosher salt and freshly ground pepper

8 ounces ham steak (or leftover ham), cut into 1/2-inch pieces (about 1 1/2 cups)

3 tablespoons all-purpose flour

1 2/3 cups half-and-half

2 cups shredded fontina cheese (about 6 ounces)

6 ounces bow-tie pasta (about 2 1/2 cups)

2 cups frozen peas

1/4 cup grated parmesan cheese