In a large saucepan, cook the cauliflower in the chicken broth for 4 minutes or until tender-crisp. Stir in cream of chicken soup, half and half and pepper.
Combine the cornstarch and water until smooth; gradudally stir into cauliflower mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Garnish with chives.