In a very large skillet over medium-high heat, cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
Add ham to skillet. Cook and stir 3–4 minutes until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally 6–8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme and cook 3–4 minutes, or until peas are just tender. Season to taste with salt and pepper.
In a large pot of salted water, cook linguine according to package directions; drain. Return to pot over low heat with sauce and parsley. Toss until well-combined. Transfer to a serving bowl. Serve with shaved parmesan