Bring a saucepan of salted water to the boil and put the pasta in to cook.
Heat the olive oil in a frypan and gently fry the ham for 3 minutes. Add the leeks and cook until softened, about 5 more minutes. Season with salt and pepper. Add the chicken stock and bring to a quick boil.
Drain the pasta and toss with the leek mixture. Divide onto plates and sprinkle with goats cheese.