Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool.
Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well.
In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1-qt. round-bottom bowl. Cover and chill until set, about 6 hours.
Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus if desired. Serve with crackers.